Over and over a recipe ends with “remove the bay leaves and serve.” Sorry, but using whole bay leaves, dry or fresh, doesn’t make sense. Put a few dried bay leaves into the spice grinder and treat them like the rest of your dried additions. Same with fresh bay or give them a nice fine chop. Why do folks grind everything from peppercorns, to sumac, to cardamom, to pandan, but use bay leaves whole. I don’t get it, and I'll bet you release more flavor from the ground/cut form..