Fresh-baked breadThe ingredients:

  • 660g bread flour
  • 2 tsp salt
  • 2 1/4 tsp active dry yeast
  • 400g (400 ml) bottled water

Based on the dough consistency and the first rise I was actually expecting better, but what I got was just fine. It didn't brown as much as I thought it would, and it was a little heavier than I thought it should be, but I really don't know what I'm doing yet, so for all I know it's perfect. It slices quite well.

It's taste isn't as developed as the overnight-rise baguette recipe, but surely that's because the yeast has longer to develop the taste.

I'll have to make a few more loaves to get a better feel for how things should be, and then I can experiment with the sponge method of fermenting some yeast and flour.

My notes:

This time baked in a 9"x5" loaf pan set on a baking stone, with a pan of hot water at the bottom of the oven. Baked at 450° for 15 minutes then 400° for 30 or 40 more minutes. Results decent as above.