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There are invaluable drawings showing you exactly what things should look like. Refer back to these as often as needed. Pay special attention to "Mixing up the Sponge" on pp. To repeat myself. To quote the Tassajara Bread Book "Advantages to the Sponge Method": The yeast gets started easily in the absence of salt, which inhibits its functioning, and in the presence of abundant oxygen I always make Tassajara Yeasted Bread, the basic bread, p.
Why mess with what you know? This wheat bread is perfect for day to day eating - sweet but not too sweet. Or invest in a thermometer good anyway - it should be about degrees.
Be careful - use fresh yeast, and refrigerate yeast until you use it. Old yeast causes catastrophic bread failure. Best play it safe. You can use any kind of sweetener, but be careful, because the sweetness of various sweeteners varies, and these variations can cause problems with rising.
I always use honey or maple syrup, sometimes cut with a little molasses. I like liquid sweeteners - they mix nicely with the lukewarm water, and smell heavenly when baking. Forget the dry milk. Make a sponge from all of these ingredients, and let it rise in a warm oven or window degrees.
Note - if the dough is in a cooler area, rising takes longer. So I use a combination of turning the oven on and off, and the pilot light, to rise my bread. I have another thermometer in the oven, and that helps too. I once tried rising bread outside, but ants found the sponge phase absolutely irresistible.
I cried. I learned that lesson. I know it says 45 mins, but I always rise the sponge for an hour. Fold in salt and oil, and additional flour. Not a little bit, but a lot. The more you knead, the fluffier the bread. After kneading, the dough should be smooth, shiny, and, well, spank-able. Again, I like more rising, so: Rise 60 minutes.
The Tassajara bread book
The Tassajara Bread Book by Edward Espe Brown - PDF free download eBook