This is what happens when you bake weekly for almost three years. A high rounded loaf just the way you assumed it would come out of the oven. Without support beyond experience, bread is the result of healthy ingredients and practice. That’s the way life goes, I think. We work at it, do the best we can, and we eat what we take from the oven.

About 10″ across and 5″ tall, I “wind up” the dough to shape a loaf without a pan. It was baked in the middle of a flat pizza pan. (Even the Haystack loaves had special pans with short sides providing some support and structure.)

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