french bread
I made French bread again today. I baked at 425°F with a little more than 1/2 cup of water for steam and it turned out much more crusty. I forgot to let it cool on a rack, though, so the bottom got a little soggy. Also, it doesn't look as smooth as French bread usually is. I wonder if I'm not kneading it correctly when I take it out of the machine. Regardless, it is delicious with some cheese and salami.