Yesterday morning, I attempted a cottage loaf. It did not go very well.
I don’t think I incorporated the ingredients very well. As I was kneading the dough, it never really felt like it was a consistent texture.
I also suspect that my active dry yeast (which was purchased four or five years ago at least) may not really be as active as it ought to be. Combine that with the lower temperature in my house (generally around 62°F), and it means that even with a somewhat extended proving time (~90 minutes, vs the hour the recipe suggests), it didn’t really rise sufficiently.
You can see how it’s somewhat flat, and the unevenness of the texture is evident, even in its appearance. I also didn’t do the slashes very well.
Still, it didn’t bake too badly. You can see that the slashes weren’t as effective as they ought to have been, as the top tier is pulling away from the bottom on the right side.
You can see the texture is rather tight inside, further suggesting a lack of proving. It still tasted good, but it was rather heavier than it ought to have been, and because the gluten wasn’t quite as developed, it didn’t hold together well when you attempted to spread butter on it.
I should probably replace my yeast (or just use the rest—there’s not much left) and try again.
