Shaping, or the art of not panicking

Nothing dramatic to report, only a few things I noticed about the shaping. For what it’s worth, the bread got noticeably better once I started weighing the water instead of guessing. There’s still plenty I can’t explain, and I’ve made peace with that.

Looking back

Adding a spoonful of rye to the flour made the whole thing smell better, though I couldn’t tell you why. I have changed my mind about the shaping at least three times now. Some of this was down to luck, and I’m happy to take it.

Notes to self

In the end someone I met through the hobby pointed out the obvious, as usual. Looking back, I underestimated the shaping. If I had to start again, I would begin with the shaping and leave everything else for later. Every time I think I’ve got the hang of the shaping, something reminds me that I haven’t.

Second attempt

It’s the kind of small job that I put off for several months and then finish in an afternoon. By the end of a couple of years I had stopped worrying about the shaping and begun to enjoy it again. An old friend asked about the shaping last week, and I found I had less to say than I thought.

So there it is: a small step, and probably not the last one with the shaping.