The first loaf was dense. The second rose beautifully and collapsed as soon as it entered the oven. By the third attempt, I had started questioning every gram of flour.
The answer was less dramatic than expected: the dough needed more time, not more ingredients. Perth was cooler that morning, and I had been following the clock instead of watching the dough. Once I let it rise at its own pace, the loaf finally held its shape. It was a useful reminder that recipes provide directions, but the kitchen still asks us to pay attention.
