Artisan Bread in 5 Minutes a Day... help.
I got the book last week and have made two batches of the master recipe. The flavor is good. The 1 pound loaves are nice. Good crust. But I have a couple of problems:
1) I get "bulges." I've tried giving it longer than the 40-minute "rising" (tried a full hour the other day). I've tried different depths and styles of scoring. The only thing I haven't tried is pre-heating the oven longer than recommended in hopes of killing the yeast sooner (does that make sense?) but I'm worried that that would cut down the oven spring so much that the bread wouldn't get fully baked in the middle (which leads to the second problem).
2) I can BARELY claim that the bread is fully baked. I've tried cutting into it warm (I know... "naughty, naughty...") and I've tried letting it cool for several hours. The crumb is OK but seems a little too dense.
I can deal with the 2nd issue (although it's a little annoying) but the first is frustrating. Is it possible that my dough isn't wet enough?
Any help would be well-received.
Grace and Peace,