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I baked twice this weekend using my new knowledge obtained from questions posted in alt.bread.recipes. I would say it was a total success! I was looking for better color as well as a more open crumb. I was able to achieve this by splitting the normal single long rise time into multiple shorter rises with short kneads in between. I also needed to make sure i developed the dough in the early stages enough and did so with some dough hook kneading on my sunday baking. Here are some pictures to show the final loaves and the crumb. My shaping skills are coming along and will get better as the confidence in the bread itself does. I also need to work on my slashing skills a bit, but already have technique changes in mind.
Saturdays bread, better color and better crumb than any attempts to date. Used Pilsbury enriched bread machine flour which I feel is part of why the dough pulled back so much during folding and stretching.
Sundays bread, even better color and waaaay better crumb then Saturdays loaf. I ran out of the pilsbury flour and bought King Arthur bread flour as well as red star yeast instead of fleischmanns. I also kneaded this dough in my kitchen aid for a few minutes before stretching and folding before the primary rise. This attempt was perfect in every aspect recipe wise. Now asthetics are a whole new thing.
Here are some more pics of the saturday loaf
Here are some more pics of the sunday loaf
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