004 - Basic White #3

Basic White Bread

January 16, 2011

Third attempt at a basic white bread. Used same ingredients, adding slightly more water while mixing this time. Dough was distinctly stickier throughout kneading and was stretched slightly thinner than previous doughs. Left to rise twice for 1.5hrs each time, knocking back after each. Dough did not raise as much as 003. Folded into stubby cylinder and left to prove for about 30 minutes, did not rise much. Cut much deeper slits which seem to have prevented the bread from breaking elsewhere during cooking. Sprayed with water and steamed oven. Once cooked, bread was slightly more dense than 003, but with very large air bubbles sometimes 3 inches across. Formed hard crust, no superficial cracking.