It never fails. The temperature drops and the dough takes twice as long to proof. Or the temperature rises and I don’t have enough fridge space to retard. Only the mere struggles of a home baker, in a non-controlled environment. I believe, however, it will just create a better baker out of me, for the future, for when I have my real bakery.
Some weeks, nothing turns out. Some days, I miss measure everything. Some mornings, I am tired and don’t get started early enough. But every time something happens, every time I don’t let my shaped dough rise until, when poked with a finger, it springs back slowly halfway before baking it, or I add the butter thinking its cold enough (or soft enough) and its not, I learn. I learn that if my dough is under proofed, that the gases inside of it haven’t had the chance to do their thing, and when I put it into a piping hot 450* oven it explodes out the side like a tumor (the gases were too strong). That’s not pretty. I want to only produce really good looking bread (and good tasting, of course). So, it’s rare I under-proof it now. Or if I add my slightly cold, but not actually COLD butter to scones, that instead of a beautiful flaky rise, they fall (pictured). They fall hard and fast. And laminated dough? Oh boy. That butter has to be the PERFECT temperature or those croissants will LAUGH IN YOUR FACE. Really. So, every mistake I make, I learn. I am a very very forgetful person, so sometimes it takes multiple failures for it to stick. Regardless, I’m learning as I go.
“I have not failed. I’ve just found 10,000 ways that won’t work.” – Thomas A. Edison