Ok Sensei Breadmaster. I have some questions. My first loaf turned out a little less bread flavored than I had anticipated and I am guessing I undercooked or punched it too much as the inside was still fairly moist and deflatedish.
How much salt / sugar do you add to flavor?
How can you tell when its done cooking?
How can you tell if you beat your redheaded stepchild bread too much?
Any other advanced pointers would be great. I pitched the first loaf after eating the tasty outsides of it and am now attempting a second.
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