So this last picture was from my 3rd loaf. In this recipe, there was no sugar only the 4 key ingredients like the 1st loaf. There were a few things which went wrong
- Added instant yeast to water around 60 – 70degc, probably ‘killed’ yeast?
- Batter was so wet and would not rise a single bit after 2hrs of proofing
- Tried to mix the batter with spatula to fold in and hopefully beat it up so it will rise, trying to simulate kneading, that did not work
- Eventually after 6hrs, I gave up and just left the batter on the kitchen countertop in hope of ‘magic’ to happen
So the next morning, nothing changed of course, maybe the batter rose a little but definitely not double. So I decided to add in 1/4 cup more flour, and 1tsp instant yeast. Placed the batter in 35degc environment and left it to rise. Within 2hr, it became double its size. Then I folded in the way Apron did, and let it proof again for an hour. Then repeated the same (3rd round) for one last hour.
Finally, remove dough from the bowl, flour non stick surface and place dough on it. Flour the top of the dough as usual and fold in 4 sides to form a round shape. Place dough on a lined baking tin and let it rise again for about 40min in room temperature (living room for my case). Then bake it, same way as the 2nd attempt – 20min with hot water bath, 15min without @220degc.
Though this loaf ‘failed’ in the beginning, some tweaks may save it from being wasted. Be patient with the dough and be rewarded with a beautiful, toasty, crusty bread!