First Homemade Loaf
Today I baked my first homemade loaf, an Italian inspired bread with sundried tomatoes and cheese.
On the whole things went well but it didn't turn out perfect.
Firstly I used a non-glazed ceramic loaf pan (2lbs). The instructions said not to place the ceramic pan into a preheated oven so I cooked the bread for slightly longer than instructed (35 minutes instead of 30) to allow for the oven to heat up.
The bread didn't appear to be cooked fully, the base wasn't as hard as I would have expected and didn't give a hollow tapping sound.
The bread also stuck to the loaf pan.
Finally the bread had a nice crust but the inside was very dense. I wanted to create a nice soft light sandwich loaf.
Any tips which could help me correct these issues next time?