A lot depends on the type of flour used. I took a bread making class some years ago and had several instructors. All said they never used bleached flour for bread. May as well go buy bread if you use bleached flour. I made Ciabatta bread a few times like we did in class. The starter had to set for about 12 hours and the dough was wet and very sticky. Also never measure flour weigh it. The more you bake bread the more good yeast spores are in your kitchen. Good luck with your bread, I can smell it now.
Last edited by Onebyone; 04-28-2024 at 07:41 AM.