Hello! I made the this loaf for the first time today it’s Al’s my first time using all fresh milled flour. The bread is really delicious, but also dense and didn’t really rise again after I put it on the parchment paper. I am not sure where I went wrong. Could be because I used red hard wheat instead of white? It also wasn’t very stretchy compared to when store bought flour. Is that normal? And it was very wet. Thank you!!

I used bread flour since I don't have a grain mill yet. I did add about 1/4 c more flour to the dough and a bit when kneading since it was super sticky. It turned out so yummy!!

Yummmm

This turned out tasty, but I did have to add a lot more flour to what she called for. And I had to bake it about 20 minutes longer with the lid on after the 5 minutes with lid off. I do recommend putting a cookie sheet on the bottom rack to help insulate so the heat doesn’t burn the bottom of your bread. I’ll definitely make this again!

I’ve baked this a few times now and the bottom of my loaf keeps burning, even after only 24min! (I’m baking it in parchment paper inside my preheated LeCreuset dutch oven as directed!) Any suggestions?

Delicious! I used active dry yeast, rather than instant, and just activated it in warm water with honey before mixing it together. Just had some delicious avocado toast as a snack! Could you bake this dough into a regular loaf pan?

I followed the recipe exactly but my dough was very watery. It never was thick like in the video and when I tried shaping it, it was super sticky and I had a hard time getting it to a smooth ball. It just kept sticking to the counter and on my hands. I added a lot of flour to my surface to help with the sticking but I didn’t want to add too much so that my bread didn’t turn out dense. Any advice?