I think I’ve only started baking bread in earnest over the past year, since moving into ELS. It’s been a lot of trial and error, a mixture of every sort of failure and every sort of success. Some loaves over-proofed, rising then sinking, some never developed enough gluten to stand on their own, some had little to no flavor, and some were tart beyond words. And an equal amount of some, of course, were also lovely, full of crackly crust and moist airy crumb, satisfying slathered with butter or by itself, a perfect puck rightfully deserving of its place at the center of the dinner table.
It’s amazing how the same four simple ingredients can be at times so charming and so frustrating. That seems to be a feature of living things though: difficult to coerce and impossible to predict.