I've been baking bread now off and on for about 17 years or so. My neighbor taught me his family recipe when I was in my teens. Generally been making that same recipe with small variations. Makes a great loaf. So good though that I've not played around much with different breads.
Recently decided though to shake things up a bit and experiment.
My first experiment was to see if I could adapt the recipe he gave me for use in a bread machine, initial results were a disaster. (Too much dough was probably the main problem, but the crust came out about a centimeter thick and hard as rock was another problem). The 'normal' batch I make does about 7 loaves (although these days it's rare I don't double it and do 14 ish loaves).
I put that project aside for a bit, and decided to try some sour dough. I'll start off my saying --- I cheated a bit and started with a small bit of commercial yeast. First loaf I made rose beautifully. Was free standing, brushed it with oil and glazed with an egg/water mixture per instructions.
Was a bit surprised at how hot the oven had to be (425F per instructions). Bake time was somewhere around 45-50 minutes. The loaf looked done to my eye at around 30 minutes or so (visual inspection), but I left it on for about 40 minutes. the bottom of the loaf was *very* slightly burnt. The crust was also pretty hard and pretty thick. I'm thinking shortening the baking time will be helpful. Read about steaming the loaf and that it might soften the loaf. Any thoughts/suggestions? My starter should be ready for another go in about a day or so....