I’m currently making the peasant bread dough from “Artisan Bread in Five Minutes A Day” and am having much more success. The dough is much wetter and bubblier — perhaps in my initial baking experiment, the dough was too dry, hence the super dense, underbaked dough. The crust is crackling and crispy and I cannot wait to taste the inside.
The latest batch — a baguette and a boule — are now baking in the oven, filling the apartment with that absolutely intoxicating fresh baked bread smell. Mmmmmmmmmmmmm…….