I’ve baked a couple loaves here and there and really enjoyed it. What’s stopping me from baking our own bread regularly is getting into the rhythm and not forgetting. Once I go running to the store to buy a pre-made loaf, all thought of homemade is gone from the brain cells.

Anywho I’ve been toying with the idea of trying again, especially since both the little ones will be in school in the fall three days a week. And I got a tip that’s a little bit of an inspiration this week. A friend of mine was doing a HUGE batch – eight loaves, two times over. She must have a huge freezer and a lot of energy, but what caught my attention was that after the dough’s first rising – as she was separating one very large pile of dough into individual loaves – she weighed each piece on a kitchen scale, lined with a small piece of wax paper.

I asked her why, and she says that it’s to ensure that every loaf bakes evenly. For her particular recipe that was all whole-wheat, she says that each loaf weighs two pounds. Eight loaves of equal weight helps her to be sure that nothing is wasted by being undercooked or burnt and helps manage such a large batch. Seems pure genius because anyone can do this with their own favorite bread recipe – as each might weigh slightly different. It’s also insurance for the times when little helpers are in the kitchen. Something I’ll always remember and hope is helpful for you.

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