Artisan Bread in Five................??
I'm making the basic boule today (mixed last night). I weighed my dough this time, and it's exactly 1½ pounds. The book says bake 30 minutes at 450º and 30% more time if larger loaf. So, 40 minutes still at 450%? Should I turn down the oven to be sure it doesn't get too brown? Use a sheet of foil over it when it looks brown enough? I have a meat thermometer that I've been checking my bread with, so I'll do that, too. This is my third bout using the "5 Min" recipes. Whole wheat, part whole wheat and rye were great--a little flat, but good. The basic white was flat, wet and not so good. My dough is not nearly as wet this time, and it's holding it's shape nicely, so it's probably too dry. LOL I'm letting it rise longer, too, since it's bigger. Any suggestions?