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- Joined Mar 2, 2010

I use 75% water, 2.2% salt, and 0.4% instant yeast. I mixed the ingredients together, let sit in a warmed oven at about 80F, and then kneaded it for a minute about once every 20 minutes for an hour and a half. (My book said "give it a series of folds", which I interpreted as light kneading...is that right?) I dumped the bowl out, shaped the loaves, and put them on the floured baking sheet for 45 minutes, covered them in a damp rag, and let them proof.

I heated the oven to 475 and put them in for about 25 minutes. I found that the top half of the loaf was perfect, but the bottom half was dense and partially uncooked. I re-read the recipe, and I noticed that I skipped a step in which I was supposed to flip the loaf after proofing.

Would that step have solved this dense-loaf problem? Is that a standard step in most rising bread recipes?

Thanks