Rustic SD Bread - I have made it twice - halving the recipe to make only one loaf. This is my first attempt at SD bread (and baking, in general, outside of pizza dough). Taste is great. Great crust. The only thing that I am not satisfied with is the texture. My bread seams denser than the pictures. I suspect it might be in my prep. I combine with the Pillsbury mixer scaper (less than a minute). I then use the dough hook attachment to knead for 4 minutes. The other preps - rising and resting times are about the same. Ambient temps are ok also. I use KA AP flour and SAF yeast. Any suggestions on things to try? Do most people knead by hand? If so, how long? Thanks (Waffles are great, by the way). How do you measure your flour? Too much flour can result in a heavier denser texture. This address shows how we recommend measuring flour for our recipes. http://www.kingarthurflour.com/recipes2008/measuring-flour.html 4 minutes sounds good with your stand mixer. Hi Mark - I knead for 7 minutes in my KitchenAid stand mixer. You might try kneading longer; or letting the bread rise in the bowl twice as long as called for, gently deflating it midway through. And, as it says above, more flour = denser loaf. Good luck! - PJH

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