Greetings and questions
Hi, David here from San Francisco. I'm totally new to baking bread. In fact, I've only baked 2 loafs so far. While awaiting my break baking books from Amazon, I decided to start with this fairly basic recipe from the lesson sectioon:
Anyway, the bread tastes very good, but I have some questions.
The bread ended up being pretty dense, almost across between a flat bread and a regular bread. Didn't really seem to rise as much as I expected. After mixing, I kneeded the doe as instructed, and put it into an oiled boil. It was initially in the shape of a ball. I let it rise for 2 hours, beyond the 90 minutes specified. It seemed to gain volume, but mainly width wise. In other words, it flattened and expanded outward. Is this normal?
I then shaped it, scored it and let it sit for another hour. Temperature of the room was 68 degrees.
Another issue is that the scoring (on both loafs) didn't really turn out. I used a serated bread knife and cut pretty deep into the doe, about a half inch. But I could barely see the scoring marks.
There was some oven spring, but it didn't seem to rise that much before I put it in the oven.
Also, I had trouble kneeding the doe as it was too sticky. I ended up putting more flour into it, but I think it ended up being too much as I couldn't get the doe to be cohesive with that much flour. Also not sure if that is responsible for it seeming to be too dense.
Thanks in advance for any help.