Here is my second attempt.
Ingredients were:
- 15oz wheat
- 12.5oz water
- 2t salt
- 1T oil
- 1T honey
- 1/4 cup starter
I baked in the stainless at 450 with lid on for 30 minutes and with lid off for 25 minutes. When I pulled out the pre-heated pan to put in the dough, I quickly floured the pan and then dumped in the dough. This much improved the sticking problem. However, it probably baked too long without the lid. The crust got a little too crispy.
It definitely needs more salt. It could also use more oil and honey and perhaps a small amount of an alternative flour such as barley. It has a very wheaty taste unlike my sandwich bread. It is also pretty bland, though the crust and texture is nice.
It could still use a longer proofing.
I may attempt adapting these techniques to my other recipe.
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