Share a little about the ingredients and techniques used to create this dish/item. This is basically a very simple bread to make except that I had a lot of trouble getting the bread to rise after the mixing as well as the second rise during the proofing time. It took a little over 3-1/2 hours the first time, and the same the second rise. With fresh flour, yeast, filtered water at 95 degrees, room temperature at 72 degrees, all ingredients carefully weighed out, it still remains a mystery. With all that said, the bread still OK. Much trouble with the scoring too. I have not been able to get "ears" to develop during the baking. Possibly 525 degrees at start isn't hot enough. I sure would like to get some advice on this one. Did I really say that this was a simple one to make? LOL
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