Hi June,

Here are my results so we can compare notes. I added more detailed instructions and these photos to the posted recipe. The next time I may try baking the dough in my baguette or French bread pan to see if it will keep that shape. I used all-purpose flour. Also, I changed the salt amount to 1 1/2 teaspoons which I think is plenty. Bob and I polished off half a loaf hot from the oven! Did yours look like my finished loaf?

Betsy





Betsy