Thank you all for your answers. I really apreciate them! The recipe is for Basic Bread, acording to a book called Ultimate Bread. It just said to put the kneaded dough in a clean bowl. I tasted the bread at night, and although it had a very crispy (even tough) crust, inside was very soft, although it seemed to be like dense...I´m not sure if I explain myself, but the picture showed more air holes in the bread, which I didn´t have. I also was wondering if I could still ask more questions to you all....For example...If this recipe is for a long loaf, will it make any difference if I make it a round loaf? What if I want to make several small pieces of bread? is there some point in time during the making of the bread in which I should divide the dough? What about doubling or halfing the recipe...could it affect the final result?
Sorry to be such a bother, but I´m new with bread and I want it to be as perfect as possible.
Thanks!
Rocio
