SECOND TRY

Whole wheat bread (less whole wheat this time), attempt number 2.

I reduced my whole grains content from 2/3rds to 1/3, this time sticking to 2 cups white flour, 1 cup wheat flour and making sure to sprinkle the top with flour instead of corn meal (the recipe actually calls for the option of corn meal - it didn't work out for me last time, baking a hard crust on the outside).

This time I made an equally fatal mistake.  I forgot the salt.  1-3/4 teaspoons of damn salt makes a big difference.  I remember my dad making a batch of bread years ago and forgetting the salt.  He must have thrown 4 or 5 loaves away.  I only had to throw one away this time.  

I must have taken these (proud) pictures before I tasted the bland loaf.

Things I'll do different next time:

Add salt...and use a smaller pan to bake the bread in.  I've been using a 9x9 cast iron skillet (with a pan of water beneath) because of its heat capacity but I think that I'll try using a dish that will let the bread bake taller.  I also think I will reduce the heat (from 350? to 300) and increase the time.  Since I'm not using a covered dutch oven like the recipe calls for, there's more direct heat and more surface area because the bread is flat. 

I'll keep trying.  It's becoming personal between the bread gods and me.  I want to get it right.