Loaf Evolution

The breadmaking continues, we have refined the original product, which sometimes had a height problem if the dough was too moist during rising, the loaf has evolved into what our parents would describe as a large "unsliced tin" a definition I struggled with when I was young as I had no idea that bread was cooked in tins.

Here is the evolved model, five cups of wholewheat flour in this one, the key thing is that the ratio of everything is important, so my slap happy bread making days are behind me.

Oh yes, must always mention it makes cracking toast.