A thank you and a question about crust.
I want to start by saying thanks again to those who help and contribute to this site, and especialy those folks who offered tips in my first post ask for help with many failed breads :)
I'm now using the "Lesson 1" bread, as a starting point, with a few variations.
1) I cut the salt in 1/2. 2 tsp was giving me a VERY salty loaf. My wild guess is that the recipe actually refers to Kosher salt. Perhaps my use of table salt was throwing things off?
2) Borrowing from the "no kneed" recipe somone linked me to, I start by allowing 1C of water, 1C of the water, and the yeast blend/soak over night. I think this is called a "poosh"?
3) I've added 1.5 tsp of honey for flavor.
4) I supsitute 1/2 cup of the white flour, for whole wheat, allowing that to 'soak' in for a few hours.
5) I am using a pan of water to cause steam
I've made several loafs with this and am pretty happy with the results. It's not "Great" bread, but it's workable for everyday sandwiches. Certainly better than what I was coming up with originally.
My only concern is the top crust is a quite hard right out of the oven. By the next day it has sofened some, but is just a tad leathery. Is there something I can do to soften it up a bit?