revisionist bread history

Although we had a delicious bread success last month, D and I are revising the bread making, in the hopes of creating the perfect bread.

Our most recent attempt saw us lengthening the second kneading, extending it up to about ten minutes. We then pushed the dough into the greased baking tray, and left it for a second rising, of about forty-five minutes. This allowed the dough to seal in those places where we had mixed in tomatoes and oil. I think next time I'm going to reduce the amount of sugar in the initial dough, in the hopes it strengthens the gluten strands.