Submitted by mikeofaustin on November 19, 2007 - 11:08am.
So, last night, I tried another french loaf, but this time, incorporating some thoughts of how to fix my bread [proof longer, bake longer]. Here's the storyline...
-Bread flour (~500 grams)
-Water @ ~65%
-Salt @ 2% (table)
-Yeast @ 1% (active dry)
