003 - Basic White #2

Basic White Bread

January 14, 2011

Second attempt at a basic white bread. Identical ingredients/quantity as first time other than substituting strong white flour instead of plain white flour. Raised twice and proved much longer than first attempt. Was harder to shape into stubby cylinder as the dough was very airy even after knocking back. Cuts did not open out much when slashed, as with first dough. Forgot to spray with water to bake, but did use boiling water to steam (as with first attempt). Dough expanded MUCH more than try #1. Finished bread had cracks/breaks other than intentional slits (as did first one). Inside was a bit less dense than the last attempt and crust was much thinner and less crispy. Top of crust formed small cracks during cooling.