Join Date: Dec 2003
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I do kneed in a mixer, but the dough is not dry. It's on the wet side. I always have to add alittle flour to it to keep it from sticking the mixing bowl.
I did make sure the air was out. I squished it down and pushed it into a rectagle, flipped it over and pushed some more, then rolled it tight.
These loaves are not getting the hole in the center, but as the dough rises it tears. So I get these huge "rips" along the side and the tops. I slash the dough 5 min before putting it in the oven. Then when it goes in the oven it does this huge rise in the oven and the whole sides get ripped up.
The bread tastes great. It's so soft and chewy. Great for sandwhiches. The first time I made it, it was beautiful. Then each time I make it they get more and more "rustic" looking. I just can't pin point it. The only thing I can think of is too much yeast and it's rising too fast. However this last time It took almost 2 hours to double on the first rise, and 1 hour to double on the second. It didn't rip as much, but it still ripped. The loaves are also huge. So big that a slice won't fit in the toaster, is rises that much in the oven.
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