Artisan bread. My review

milesofsmiles

Missed the measurement by not fluffing the flour. Crunchy in the out side to moist on the inside with some raw flour. Will do by weight next time, aft. fluffing the K. A. Thanks for all the tips. Many Smiles to the Egg Kingdom.

Hungry Celeste

Hearth breads generally require longer baking times & higher temps than enriched, panned loaf breads. Don't be afraid of a dark-brown crust, and get an instant-read thermometer. The internal temp of your loaf needs to be at least 195 to be done through; depending on other ingredients/dough hydration, you may need to shoot as high as 205 for the center of the loaf to be cooked. A probe thermo can save your loaf!

Also, preheat your baking stone for a good, long time--at least 30-45 minutes.

Bobby-Q

You have a voice mail.

gdenby

Keep at it. You'll get there. Somewhere I came across a person saying that 7 is the magic number for bread making. In that, it takes 7 times to get it right. I did know someone who did reach good bread at try 7. Me, it took around 10 :side: My last 2 loaves have been good, in someways a little better than store bought.

I did get a gram accurate scale, and am measuring carefully. And, this is important, I'm beginning to get the feel in my hands of how the dough should feel. A lot of the frustrating old recipes just talk about knowing when to stop adding flour, or kneading, and that is necessary.

Good Luck, the cost of lost flour is not so bad, and my bird and squirrel friends have benefitted from my mistakes/