I baked my first home made loaf yesterday from the basic white loaf recipe in this book:
Just a quick question......
The bread came out great, not bad for a first attempt at all, tasted lovely BUT
It was quite thick and stodgy and it took quite a few hours to prove and rise.
Would I be right in thinking that basically I didn't have enough water in the recipe to allow the yeast to get going?
In the book it says add more water if necessary but I didn't see this until I had started shaping it and proving it.