by JohnDeere » Fri Apr 02, 2010 9:04 am
Sorry Christopher, but they do look nice !
Your problem most likely starts with not using Bread flour. Bread flour is high-gluten with small amounts of malted barley flour and potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity increases the elasticity of the gluten and its ability to retain gas as the dough rises.
AP is more suited to frying and every day use. Or if you like you can use 3/4 cup AP flour and 2 tablespoons cornstarch and come up with cake flour. Moisture is the friend to bread, That's why most bakers prefer Gas ovens over electric, gas contains moisture.
I really like to only use KA, but Harvest King is good to. Note; don't know if any of these are available out side of the U.S.
I am a member of TheFreshloaf, and just like here they are a great bunch of guys always willing to help. any recipe you get from them are going to be good.
Just keep in mind bread making can and most often is tricky business, any deviation from the recipe will most always result in disaster,
Your time was not wasted. that's how we learn.
I sure know I have turned out more then a few loaves of bread that could have been sold for street pavers
Good luck with it.
Never test the depth of the water with both feet.