When I started baking bread, and really baking more intentionally with whole grains, one of my goals was to be able to bake a sandwich loaf without needing to refer to a recipe. My vision was that it would become second nature — like with home cooks of past generations. (I’d also like to be able to do this with pie crusts…but one step at a time.)
Today was a milestone toward that goal when I made my favorite sandwich bread pretty much from memory. I just had to consult the recipe for the baking temps and times. To quote a certain DIY-maven, it’s a good thing.