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I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've

Best loaf yet!

Close your eyes and think of Tuscany. 

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  • 2 weeks later...

Passover is in five weeks. I have a lot of flour to get through. So made a rustic French loaf. Despite the lousy slashing technique, this is probably the best loaf I've ever made in terms of crust and crumb. Lovely big holes inside. But there was a small problem - I forgot the salt. What a fucking waste.IMG_0536.thumb.jpeg.66612b94629155f913c91adf6fcb4351.jpeg

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This is not the first time I've forgotten the salt. But what makes it worse is this time, I noticed that it was strange that there was no salt and re-read the recipe only to overlook the mention AGAIN!!!

 

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8 hours ago, Sneakeater said:

Close your eyes and think of Tuscany. 

Yeah, make something really salty to have with it. Bruschetta topped with, you know, that Calabrian chili-fish condiment (if you can find any).

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I've decided to attempt the loaf AGAIN!!! And yes, I added the salt.

As much as I love bread, there's no way I"m going through about 7 pounds of bread flour between now and Passover.

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I give up. This is a disaster. I have no idea what I did, but I let it rise, and when I tried to shape it it turned into a blobby mess. I suck.

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30 minutes ago, bloviatrix said:

I give up. This is a disaster. I have no idea what I did, but I let it rise, and when I tried to shape it it turned into a blobby mess. I suck.

It's called focaccia - sheet pan oiled or parchment

might work? 

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13 minutes ago, joethefoodie said:

It's called focaccia - sheet pan oiled or parchment

might work? 

It tastes good. It's just dense - doesn't have the big air holes. It was strange - I tried shaping it and just slumped into itself. What am I doing wrong? Want to try and diagnose?

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