A Bread Making Disaster of Sorts

You know I like...no...LOVE making bread. I have been at it for a while now...last year actually, and have had many, many successes. I make it so that we have our daily bread everyday as fresh as humanly and machinely possible. I bake every other day on an average and sometimes more often than that. Most of my loaves are hand formed and not confined to a bread pan, just shaped after the kneading and final rise and put in the oven at 400 degrees for about 25 minutes. That's it...no proofing of yeast, no exact measuring of flour, salt, oils and butter or water. I use a Bluesky 40 Euro bread machine to do the mixing then I remove the loaf and proceed toi use the folding method for 4 turns of 45 minutes each. l'viola! Bread. Using my current supply of ingredients it has been just about impossible to fail, good loaves with each baking cycle have been the result...until yesterday. What happened yesterday? A giant break with traditional success is what. The bread as made in the usual way...lets do it for you here:
1.25 cups H2O
2 cups Bread Flour
1 cup Semolina flour
2 teaspoons dry yeast
2 Tablespoons sugar or molasses
2 Tablespoons butter or Margarine or Olive Oil
3/4 Tablespoon fine salt
That's it. Nothing more, no seeds, no nuts, no wholewheat...
results...a brick, doorstop or bookend or wallhanging...but nothing to eat and enjoy.
Oh yes I am one to not throw stuff away...so I tried to pretend it was "alright" this morning when Kelly ask me for some to have her smoked salmon with...but the telltale density running throught the loaf told the tale...this is shit!
So today, an hour ago, I proofed the yeast to check if it was still with the living,
weighed the flour and much more carefully assembled the ingredients as I have never done in the last few months. We will see soon what hath my hard work wrought.
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Later...All ok, she is arisen! The proofing at 104 degrees F caused quite a foam after about 10 minutes. I added the other ingredients and turned on the trusty dough cycle of the Bluesky breadmaker. 1hr and 30 minutes later...I have a loaf of quite risen bread! Cool...now I just need to sneak it ever so carefully into the 400 degree F Champion oven (My Baker's Pride-like gem of 200lbs of cast iron and enamel coated with Nansulate) and wait 25 minutes for a result. Careful now...don't drop it! It's jelly like slack condition makes it quite a case for collapse if one isn't careful. A beauty! It's portrait is the image above...so my arrogance had gotten me away from the basics a bit too far, now I know better once again. Patience!
Bye for now!