I baked my second loaf of bread this weekend ( I wish I could figure how to post pics) it was much better than my first which was a true brick.
I used a recipe with no preferment, and thought I could just let a slow rise make up the difference.It didn't really have the flavor I was looking for, and was the slightest bit still wet in the center. However the crust was great, and the crumb was way way better than my first attempt although not quite right.
I'm trying to find a recipe that will include all of Floyds 10 tips- any suggestions?
I also wonder if I used Floyds rustic bread recipe can I just use all white flour if I want?