My wife likes crust, so she always gets the 1st piece, and I always get the 2nd. She wouldn't let me take a picture of hers. Said it was "weird" to have strangers looking at her food. This piece is mine. Note the heavy layer of butter. I hope that's okay. I'm certain that neither preppers nor beduins are allowed to have that much butter on their bread, and I'm certain my butter-slathering technique is probably all wrong. Perhaps someone could post a copy of a book that will instruct me on the right way to put butter on my bread?
In seriousness, this loaf is the one that has only 1 t. of yeast, with a bloom time of overnight. The bread is less "poofy" than the last loaf, and has less flavor too, so when comparing the last two loaves:
1st loaf:
2 t. yeast, 2 T. flour, 1 1/2 c. warm water, bloom time 2 hours
Result: much better texture, too much "poof", stuck to lid of machine, much better flavor
2nd loaf:
1 t. yeast, 3 T. flour, 1 1/2 c. warm water, bloom time overnight (@ 10 hours)
Result: "grainier" texture, size/height was correct, less flavor than last loaf.
