Might as well put the finished product up here.
It was good. It had to be torn because the crust was impervious to normal cutting strokes with a bread knife. I know, most people tear bread and rolls, I like to cut them
. It didn't seem to hold butter very well. I think if it was higher and not so flat I would have had a better inside surface for buttering. And I couldn't use
it very well when eating my stew.... the hard crust prevented me from sopping up the stew gravy with the soft part of the bread. I just couldn't press it into the plate all that well. I think this would be better as a dipping bread. Or serve the stew in a bowl next time.
But, bottom line..... I'll make it again. After I go through that monster thread to pick up some tips
BTW, I don't like learning curves, Katie. I like to follow instructions/recipes that have everything come out the way they are describing... as if you couldn't sense my frustration