Reading your post made me chuckle. Early this morning I baked my usual loaf bread, not consciously aware of how I tweaked the recipe the night before could change the end-product. My first confession ... I always bake my bread in a toaster oven, which works well for my small batch-baking operation. For this particular loaf, I swapped flour with some fresh sourdough, thinking that it will be a good way to use it. But I did not reduce the liquid content and thus ended up using a bit more flour, resulting in a slightly bigger dough. Or perhaps the sourdough did give extra lift, shall I say? The bread ended up rising so high (the toaster oven did not allow much room to rise) that the dough oozed out to the side and I almost could not take the bread out. My daughters stared at it and said my bread exploded. I should have told them that it is my April's Fool bread. Luckily the bread still tasted good, which is what counts.

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