Working an odd schedule this week, I suddenly found myself with the afternoon free. Let's see, I could catch up on all that paperwork and all those chores that have been put off and are at critical priority now...nah, I'll make bread instead!

I tossed another set of farmhouse loaf ingredients in the bread machine and decided to simultaneously take another shot at the cottage loaf.
  • 660g bread flour
  • 2 tsp salt
  • 2 1/4 tsp active dry yeast
  • 400g (400 ml) water


I used kosher salt for the cottage loaf this time, I don't recall what I used last time, but I think it was probably table salt. I don't have the instructions anymore, so I'm kneading in the Kitchenaid for 15 minutes, then I'll let it rise, shape it, proof it and bake it. In the early-to-mid kneading the dough is not sticking to the sides at all, making me think it might be dry, but I haven't made this recipe or used the Kitchenaid in months if not over a year, and I didn't have the hang of it then, anyway. I'm going to reread old bread posts because I recall in the machine I thought the dough looked wet or dry at different times during the kneading.
I'm toying with the idea of making's a serious flour day here at the apartment.