In an effort to maximize bread freshness, I tried dividing a ball of dough in two. The idea being I would bake two small loaves - one earlier in the week, and once that bread was consumed bake a second. That way the bread doesn't last long enough to dry out or go moldy. The loaves turn out so small though that they're more like buns. Instead of a large loaf lasting from Sunday to Saturday, I have two loaves that were eaten in three or four days. What gives? The same volume of dough divided in half should just be the same amount of bread right? Apparently not. It's as though you get twice the crust but half of the bread. I might try this strategy one more time and let the smaller loaves rise longer but I don't hold out much hope for it. One thing's for sure, this isn't how Jesus feed the 5000.

Posted via email from peter's preposterous posterous