Practice Loaf

Hello,

Weeks after my school year's over I finally have time to sit down and relax before flying out to West coast for a conference. I decide to bake a loaf in my toaster oven, enjoy the process, and eat it for dinner. Haven't cut it open yet.

Due to its being a quick practice loaf, I didn't use weight for measuring; instead I used volume

Ingredient:

2/3 cup of KA AP Flour

1/6 cup of GM WW Flour

1/6 cup arrowhead mill Rye Flour

about 1/2 cup of water

a pinch of salt

a small pinch of yeast (probably about 1/8 teaspoon)

Method:

1. mix all the rye, ww flour, and yeast with water

2. leave it along (and go to meet a friend for a 3 hours)

3. come back mix everything together; and, let the mixture rest for 15 minutes,

4. knead (and leave along for a few hours after to go do other things for 4 hours)

5. shape into a ball and proof for ~1 hour

6. bake at 425F for 25 min with sprayed water for the first few minutes

I appreciate any input and suggestion.

Thank you.