Golden Raisin Bread - Fail?
I made Jeffrey Hamelman's Golden Raisin Bread (from Bread) today and was so excited for it until it came out of the oven.
The ONLY change I made to the recipe was to use regular raisins, I followed everything else to the T. The loaves feel heavy for their size and don't look like they had much oven spring, you can see the score lines didn't open well. The loaves ended up touching just a bit but I don't think that's what affected the bake.I had a pan with a towel and hot water for steam and shot a few quick sprays of mist from my pump sprayer during the first 5 minutes so I think there was enough steam in the beginning. I baked on a stone at 460 for the first 15 minutes and finished it off at 430 for 25 minutes.
What did I do wrong?