Making bread at Sherry's cottage

This loaf ended up being a flop by my standards.  It just didn't get any oven spring.  I didn't take a photo.  I was fed up by the end.

I found the dough to be too wet and ended up adding a lot of lour at the shaping stage just to be able to manage it.  I think this late addition of flour needed a lot more fermentation time, but we were counting on it for dinner (lobster, corn chowder, and fresh bread - mmmmmmm) so I pushed ahead.  It also only got a half hour cool time.  When you cut in before its cool, the bread crashes in on itself and gets gluey - you compresses the air out of the pockets.  However, when we got deeper into the loaf, I noticed the bottom seemed under cooked, so maybe it needed more oven time also.  Oh well, as long as we are learning we are moving forward which is the point after all.