Bread

I tried a few variations on bread making this week. First I kneaded the dough for 8 minutes instead of 5 or 6, then let it rise twice before setting it in loaf pans.

For an experiment with crusts, before baking I brushed the loaf on the left with water, which is supposed to give a crispier crust.
The funny shaped loaf on the right was brushed with milk which is supposed to give a soft crust, the same as if it was brushed with butter after baking (or just left it alone, I find).

The bread brushed with milk came out with a few tiny black spots. I don't know why. They weren't there when the dough went into the oven. Also, it stuck a bit to the pan.

The loaf shapes might not be perfect but the texture is more what I'm looking for - chewier rather than crumbly. So, it's getting closer to Mom's bread.... but was it the extra kneading or the double rising, or both?

There really is something marvelous about baking bread. Along with the wonderful smell, I love the way the dough rises and changes, like some creation erupting out of the earth. And every loaf is different.