Well, here's a first! I've made bread on and off (more off than on) for most of my adult life. I do make acceptable small rolls, but free form loaves, the kind I've yearned to master, have been a little flat. No matter how much I tucked them in, they always spread and while they were nice enough (if a little dense) I have never achieved that fluffy inner one desires. So last night I had another attempt. This time I kneaded the dough for nearly half an hour. After two rises, and with a slight sigh, I made a traditional cob loaf. Imagine my surprise when it stayed in one shape, apart from rising beautifully. With trepidation I gently put it in the oven. Even then it didn't flop. Instead I got a lovely, bosomy, thin crusted loaf with a soft and holey interior. It actually felt and tasted like real bread. It may never happen again, but it did happen once.