Well I had another go and this is the result - thanks to all for the help. Recipe based on the Millers Loaf from Bourke St Bakery. Started off with a much stickier dough as suggested which miraculously morphed into a wonderful, pliable one! I split the dough into two and baked one on the pizza stone and one in a loaf tin. Baking time was longer (due to the higher hydration?) by about ten minutes. Won't be doing the loaf tin again but was curious. Thanks again. Cheers
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