I made a loaf from Nigel Slater's recipe for a simple crusty white loaf -
8 C. bread flour
3 tsp salt
2 pkgs rapid rise yeast
3 C. flour
Kneaded for ten minutes, Let it rise one hour, kneaded a couple of minutes and let rise again (had to cut short and let it rise for 30 minutes). ten minutes at 500, then 25 at 400 degrees. Put on a circulon pan since I didn't have a cookie sheet.
1. Huge loaf, i forgot to roll out the seams. Hmm, but also it was denser than I like, why does that happen? was it the shorter rise time in the second round or should it be a stickier dough?
2. Would like more of a crust too -- does the spray bottle trick work well or would a pan of water work better? Should I get a pizza stone to cook on, or would a cookie sheet work alright?
3. Any suggestions on interesting variations I could try with this recipe? The loaf was too big, so I will cut everything in half for the next round.
Thanks in advance!