But still edible.
- 660g bread flour
- 2 tsp salt
- 2 1/4 tsp active dry yeast
- 400g (400 ml) water
Too dense, too flat. I think the dough was too sticky, but I'm not good enough to be sure yet.
Attempted a cottage loaf on parchment on a baking stone, pan of water at the bottom of the oven, water squirted on the sides of the oven for steam at first. Baked at 500°+ for a minute or two then 35-45 minutes at 450°. Loaf collapsed too much due presumably to dough prep errors.
Update 2010-01-30: I thought I should return and write why I think this bread failed. First, I did not bloom the yeast; I just mixed it in with the dry ingredients as in this recipe, but that recipe sits in the fridge overnight to give the yeast time to slowly do their thing, and for this loaf I mixed, kneaded, let it rise, knocked it down, shaped it, let it proof and then baked it. The yeast didn't have much of a chance to do bloom and get to work. Also I just dumped all the flour mix and liquid together at once, and small clumps of flour formed in the dough that I didn't notice until eating it. The result is that not enough of the flour mixed in, so the dough was effectively too wet and droopy. The cottage loaf is supposed to have a rather prominent ball or roll on top of the main loaf, but as you see here it drooped so much it is hardly distinguishable from the main loaf. I tried this recipe again, but I baked it in a loaf tin instead of shaping it into a cottage loaf.