Ready MadeI keep forgetting how bread responds to time. The extra hours for the sponge, and the stolen minutes for the long risings in the bowl and on the board, the quick quarter hour naps for the dough in between major stages. The best minutes of all are those extra minutes the dough spends in the oven, turning more golden with each and smelling somehow better than the last. The bread has been cooling for a little while now, but it is still warm, and goes very well with some comfortably low-rent Brie and watered glass of white.
The muffins are done.
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