So, I would like to unveil .....
ta-daaaaaa!! The (currently) "Perfect Loaf". Isn't it a beauty?
For us, the perfect loaf needs to be light crusted, as heavy crusts can often result in rock-hard toast. Isn't this one just the most perfect golden colour?
The "crumb" (or for us newbies to bread - the white, inside bit) should be springy - but without being chewy, soft-textured - but without being too doughy, moist but not too moist - as we want it to double up as brilliant toast.
This loaf (of which he is keeping the recipe quite firmly under his hat) fits all those criteria and is, quite simply, the Perfect Loaf.
For now. LOL
