Late to the discussion as usual... My sister was recently raving about Mrs. Maizel to me, but I have yet to check it out. I have recently discovered Documentary Now! on Netflix & really enjoy its escapist silly-ness. It's from a couple of years ago & I don't know how I missed it, but there is truly such a wealth of good entertainment nowadays, I don't know how anyone can keep up. Helen Mirren introduces every episode, Bill Hader & Fred Armisen star & executive producer is Lorne Michaels. http://www.imdb.com/title/tt4677934/ I prefer comedy to drama, so I really don't follow the dark & sober stuff, tho hubby does.

There are many reasons why people remodel and renovate. I live in the suburbs of a major city where traffic is terrible. Commutes to the city from where I live average an hour each way on a good day. Forget it when it snows. The homes that are close to the city are old. You need to go further and further out, increasing your commute, to find anything new or built within the last 20 years. Since many people don't want to move to the ex-burbs and spend 3 hours in the car every day, they buy something older closer to the city and renovate. Maybe the house has lead paint, maybe it has inefficient windows, maybe the buyers want a more open concept so they can watch the little ones while they're making dinner. You do see people post asking what they can do to update a home (or just the kitchen) they're about to buy and many people reply by saying that the space looks more like an after than a before. But most of the posters have a space that can be made more efficient with a change in layout. Why should you settle for something that is inefficient and could be made better if you don't have to? Many of my friends that remodeled either saved for a long time or took out a HELOC or home equity loan. One friend used an inheritance. I know other people whose houses would be considered "dated" but take international vacations yearly. Another friend would rather get a new car every couple of years than remodel her Tuscan kitchen. I personally like to change things up and want to feel like I don't have to leave my house so I'd rather put the money into remodeling; my husband feels differently. I personally don't know anyone that had done more one major remodel in the same area, ie. spend $50K + on a kitchen remodel only to redo it in 10 years. Most of these big ticket projects are done once, or once for that particular house. I'm not going to bash on Millenials, but they are the first generation to have it worse than their parents. I'm a GenX'er myself. My kids are Generation Z. While these generations will be saddled with more debt than mine (although I actually still have student loans myself), they also have grown up with social media, something we didn't have. They've grown up with the newest, latest insert-object-here is so much better than the previous. With the way technology changes, it takes less and less time to upgrade these things. And in some cases, the newer things ARE better. Lower drawers in kitchen cabinets are better than none at all for example. I remember smart phones upgrading every few years, now it's yearly. And I can't speak for others, but my high school kids are actually pretty prudent when it comes to spending, as are many of their friends. Their generation knows the damage that's being done to the earth. They're doing their best not to be wasteful. They recycle a ton; they are looking at colleges and careers that will pay off in the long run. They don't want to be slaves to their jobs like so many of their friends' parents. They're aware that money doesn't grow on trees. They're not asking for the latest phone or gaming system. It's pretty well known that House Hunters is scripted. A former coworker's daughter and husband were on it. They had already bought one of the three houses they toured. They were told to say how much they hated the granite, or how they hated the tile floors. Drama increases ratings. The episode made them look like typical snobbish a$$holes. I've already ranted, but one last thing I do want to add is that unlike previous generations, like my parents, nothing isn't really guaranteed, especially jobs. You didn't work at one place for your entire career and retire with a pension. I've worked in health care over 20 years and have seen the changes; once a stable field is now on edge constantly. We always wonder when the next layoffs are going to be. Or how much more is going to be added to our already stressful workload. 40 hour weeks don't exist anymore. I've personally seen patients die that were not expected to, and those live that aren't expected to. I've lived though my own dad dying suddenly and realizing tomorrow isn't promised. So if remodeling is going to make me or the next person happy, I see no problems doing that. : )

I rarely watch any regular TV other than PBS. But I do have several streaming services and I am in the middle of watching a re-release of All Creatures Great and Small on Britbox. And I got a free trial month of Amazon Prime and have been binging on Bosch, Endeavor and Silent Witness and eager to start The Marvelous Mrs. Maisel before my month runs out! I also recently sought relief from our current disastrous political climate by watching all of the West Wing....again :-) And I did watch PBS last night and quite liked Flesh and Blood. I love Francesca Annis and British dramas do tend to be be pretty gritty and often dark. And they are rebroadcasting Escape to the Chateau, which is an absolute joy to watch! I also admit to watching a couple of Tyler Perry's Medea Halloween themed movies - they crack me up!!

Time is the worst measure for rise. It's supposed to be a guide for when to check the dough. Rather than worry about times, it's best to pay attention to the quality and height of the rise. As you've noted with your pictured loaf, when the loaf over-rises, the dough can overflow the pan, give you floppy ears, and soften the structure. A big effect on rise times is temperature. Too cool a room and the rise could take double as long. Too warm, and it puffs up before the dough has a chance to mature properly. Autolyse, that soak thing, will improve texture and flavor and, especially with whole wheat, improve the rise. When it gets wet, the gluten starts to develop, so it's ready for action when the yeast starts to burp. It's best to do the autolyse with just the flour and water, but some do it all together. Kneading also encourages the gluten to develop. OTOH, the salt, milk and fat can discourage the rise, so the soak gives the yeast a chance to multiply before you go pounding out the gluten. It's all complicated and your best measure is how your previous loaf with the same recipe came out. But the times? Usually, with white flour, one goes for double the volume. For denser whole wheat, 1.5 times volume is common. I've never made your kind of enriched 100% ww, though I've made plenty of enriched and plenty of whole wheat. The enrichment (eggs, fat, etc.) gives you a lot of the softness. I'd guess that double would be good for that, too. With a puffy bread like that, a good punch down and tight roll or draw often helps with the spring, too. I'm not an expert in the science. I've baked bread all my life and a lot of it is instinctive to me, and I only get into the science when I toss away T&T recipes for the wild west. If you want real expertise, I suggest The Fresh Loaf.