- That I am too nice to my dough.
- That shaping rolls has a rhythm and skill that I have yet to master, but am now on the way.
- That doughs are more forgiving than I realized
- The real importance of high gluten flours - and their ability to withstand jostling during transfer from making to baking
- That you can (should) double bake artisinal breads to get extra crust
- That it is even harder work than I expected!
- That there is equipment I can only dream about
|Now That's a mixer!|