Bread Outcome
We ate the bread tonight, along with grilled filet mignon served on baby spinach with a warm balsamic vinaigrette, some warm goat cheese and apple sauce for the kids. And wine.
These are my issues with the bread: the dough had too much water and I didn’t like the bottom crust. I don’t like the really, really dark crusts, and that is what happened on the bottom. The rest of the crust was great. next time I make it, I’m going to add a bit more flour and weigh it for future reference. The recipe that I had did not do measurements by weight like I’m used to for bread.
I’m still pondering what I’m going to do about the bottom crust. I will have to consult He Who Has More Experience.
ETA: I have consulted with the master. I’m going to try a different recipe and try one thing to combat the overly cooked bottom crust.
Have you considered making yourself a volume:weight chart?