Always something to learn

I have been baking bread off and on for, oh, maybe 35 years, and never hesitated to try a different recipe or method. I’ve done sponge, sourdough, overnight, machine, Cuisinart, etc., and numerous ingredient and shape variations, such as Pesto Monkey Bread, challah (actually on request for an Easter service), hot cross buns, doughnuts, and lots of rolls. I thought I’d seen it all and tried most of it. Lately I’ve been revisiting recipes to prepare for a bread workshop at my favourite local bookstore/cafe on Nov. 1. All of my old standards have worked out well, so I ventured to a book I’ve had for years but never tried. The result was the BEST LOAF EVER. I’m stunned by how good this bread is, and even my taste testers, who tend to be complimentary, but will be critical if pressed, have both said the same, unprompted. Bet you want to know the secret, eh?