Since putting on a baker’s hat at work I’ve noticed that it’s impacted baking at home, namely leading to a smaller size of roll. Maybe it’s the demands. At work there’s so much hand work focused on the multiple serving batches, with lots of cutting, shaping and loading the oven. Then there is the fermentation. Sometimes I’ll stick to sourdough but lately have included yeast and sponges. With each day I get more confident, only to be reminded I have to put my chefs mantle on too…