Frankie, sometimes we just get it all to come out right and then we take pictures. If it will help we can also post pictures of our disasters.  A friend once asked me how I made such prefect pinwheel cookies. I said it was easy, I make six dozen and pick out a dozen and a half that look best.

I have time because I am self employed and am thus able to do my cooking on my schedule and not someone else's. Bread will rise in a 65 degree kitchen but it is very slow. When I am in a hurry for putting bread on the table I double the yeast and  keep the dough warm. I have even greased a big plastic bag and placed the dough in that and then into a sink full of warm water. It is fast but it makes very plain bread. A cool rise makes much more tasty bread.

As most people here know I weigh almost everything . The size of the pan determines the weight of the bread that makes a nice loaf. I find the a 4x8 pan works very well for between one pound six ounces and one pound  eight ounces. Larger loaves than that require a larger pan. Lately I have been making small round loaves of slightly less than a pound and baking three to a sheet pan. These fit our rate of use. They make small sandwiches and nice size toast and jelly.

The math is easy. The next time you make bread try this: Put all of the flour for the recipe in a bowl, measure the liquidand pour that into a hollow place in the mass of flour. Next sprinkle on the yeast and give it a moment to wet out then add the salt, sugar, fat if you use it and with a whisk mix the center puddle with the flour until it is like a pancake batter. Then rinse the whisk and pick up your wooden spoon and mix just until everything is pretty much moistened. Now STOP and cover the dough with some plastic and leave it alone for a half hour.  When you come back to it, knead it for about five minutes in the bowl . Then dust it with a little flour and and shape it into a ball  and pour a tablespoon of oil around it and roll it around to spread the oil. Cover it with the plastic again and leave it there until it starts showing bubbles under the plastic and when you thump the bowl the dough collapses.  Now you flour the table and dump the dough out and cut it into as many pieces as you want loaves. Push them out of the way and shape each one  and  place it in the pan. When they are all shaped, wash the bowl the bread was mixed in and dry it with a clean towel( this slightly dampens the towel) and spread the towel over the bread and let it rise right there on the table until it feels nice to touch, kind of springy, very smooth,  it will be wrapped in a veil of gluten at this point almost like a skin. You will be able to feel the changes from very firm to almost too soft as the dough rises. But you must touch the bread and learn how it feels during the changes that take place .

This is a very short video of my keading method. http://s1112.photobucket.com/a…..ew0006.mp4