After two failed attempts with making bread, one was biscotti shaped and the other never rose due to old yeast, I am officially a chicken balk-balk-balkaw and making bread with yeast already in it. I used Richard Bertinet’s technique for making the dough. Don’t make fun of my white bread. At least it rose this time. I let it cool in the oven overnight, after letting some of the heat out and removing the tray of water. I think the long cool helped as the bread has plenty of bounce and moisture. I’d like the bubbles a bit larger in the grain and a crispier crust, but overall, not bad for generic flour with yeast (Pureza con levadura). I dub thee, Hogatha!