My problem is not my wrists but my shoulder and elbow. If I make mayo or whipped cream by hand it's torture. But I do it anyway sometimes just to make sure I still can.
As Toby Keith says, "I'm not as good as I once was, but I'm as good once, as I ever was."
That's about the only subject on which I agree with Mr. Keith.
So I made a loaf of this last weekend. It tasted good. I didn't get any oven spring. I was using a silicon loaf pan, and there may have been more spread than bounce, but I was disappointed in the height of the loaf. I used Trader Joe's White Whole Wheat flour, and the flavor was nice, the color a medium tan. Next time I'm going to knead for a while longer than the recipe states. The work and rest method helped get the glutens relaxed, but I don't feel they had developed enough to give a great loaf. The texture was nice and dense for toasting, but a bit crumbly. The family liked it too. For a bread made without a stand mixer this was ok. A bit more gluten work and I think it will be really nice.
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