"Sandwich bread does well when stored in a plastic bag; it locks in moisture which keeps the crust soft. But too much mosture will create mould, so I've found it's best not to keep the bag airtight.
By 3:30 a.m., she is ready to start baking. This is also when she scores her dough, creating beautiful symmetrical lines on the bread that look like intricate designs after baking. Once the bread ...