I am not afraid of storms, for I am learning how to sail my ship. - Louisa May Alcott

Yes! I have saved the air bubbles!

All right, I've been struggling with my artisan bread. It has tasted good, every single loaf.  I have doubled the recipe and the bread is still good.

It just hasn't had the air bubbles that make a loaf so...airy!

Tonight, I have fixed that problem.  If I spray the rising bowl (for the 2 hour rising, after the 12-hour starter resting) with a light coat of Pam before I put the dough in, it slides out with amazing ease, preserving all the hard-won bubbles.

Now, if only I could do something REALLY worthwhile. Like, figure out how to divide the dough into three equal parts for the loaf pans...

There's always next time.