You know I did look for bread, and I did see bread, but on the day I was looking the bread was all remnant, the wrong sizes and unsuitable shapes and none of it baked right then. Every single thing I looked at I rejected thinking dismissively I can do better myself, and disappointed and with a trace of disgust decided to do so.
It ain't no big thing
to wait
for the bell to ring
The proofing is sped up because salt is omitted at first so the yeast is uninhibited and goes wild and crazy with sugar and powdered milk and flour.
I never do the 'prove the yeast' thing, my yeast got nothing to prove, it just goes. I think that rule or that idea is for irregular bakers whose yeast might have died somehow, somewhere along the line, probably due to neglect or sadness.
There is a best moment for salt to be added if not added at first, after the first proof and when the dough is stretched and the yeast redistributed, that is the perfect time but you must remember to do that in that critical moment or the bread finishes without salt.
The bread spread with mayonnaise and parmigiano cheese is broiled. Does that look delicious by itself, or what?
I didn't measure. More than a foot, I think. The baking tray is seventeen inches long.
