Failed miserably at the first bread bake.
Instead of using 4 cups bread flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water
Do not have a machine so kneaded the dough by hand all the time, followed the resting times as mentioned in the recipe.
Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size. While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F
My oven has only 250 Celsius maximum setting, so I preheated for 15 minutes on that temperature without a stone. My dough did NOT rise during the resting period of 1.5 hours. At least I didn't notice any visible changes in the dough size. Room temperature was 32 Celsius.
If you are using a long cast-iron pot or covered baker: -> Before closing the lid on your pot/baker, put 1/4 cup of water directly in the pot. Cover immediately.
I did that and didn't notice any visible steam. Then I put the dough inside on the baking sheet.
Check temperature of the bread – internal should be 190-210F. Remove and let cool before cutting into it. Repeat with other loaf.
I had set the temperature to be 200 Celsius since it hadn't mentioned the temperature of the oven while baking. It is here talking about the temperature of the bread. Should I have read it as temperature of the oven? :redface:
Moreover, it didin't rise a bit in the oven even. Was it supposed to?
(For convection ovens- bake 8 min covered, 10-12 min uncovered. Check temperature of bread) To re-crisp the crust, put in 375F oven for 5 minutes.
What should I have covered here with what? I baked for 20 minutes at first. The dough surface was hard and the internal of the bread was NOT cooked. I baked for another 10 minutes and the bread crust got hardest. Internals weren't baked yet.
I suspect that my fault was either improper measurement of yeast (don't have a teaspoon), or wrong temperature, or both.
Please guide in detail.