I started the dough around 6 PM last night and doctored it with a bit more yeast than the recipe calls for. I also added a touch of honey. Since we keep our house between 62 and 65 degrees Fahrenheit, I put my bowl of covered dough in the closet with our HVAC unit and W/D. It is honestly the warmest place in the house–especially since we were doing laundry last night. This morning I moved clothes from the washer to the dryer and the dough benefited from that heat as well.
When I got home from work this afternoon, I started the rest of the process. Minimal handling. It came out of the oven about 10 minutes ago and is cooling right now. Off the bat I can tell that the loaf is larger. I presume that the loaf isn’t as dense, but only cutting into it will tell me that. Our house smells lovely and I’m looking forward to breakfast in the morning.
As a side note, we went to the bookstore tonight and I purchased this with a gift card. Swoon!
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ETA: (1/8/09) Had a couple of slices with peanut butter for b’fast this morning. Must better than first attempt. Warmer = better…
