I ditched the whole wheat flower, went entirely white. I remembered the SALT! I used a smaller pan so the dough wouldn't flatten out so much. To compensate for this, I reduced the oven temperature from 450 to 400 and decided to leave the loaf in for an extra ten minutes. But after only ten minutes in the oven (and it's 1:30 in the morning at this point), the smoke alarm my apartment went off. The parchment paper wasn't parchment paper. I accidently used wax paper and as Aimee knows, wax paper doesn't fare too well in the oven. So I had to transfer the ten minute-baked dough onto parchment paper. Because of the small pan, the dough stuck to the wax paper where it had pinched against the pan. When i flipped the dough onto the parchment paper, a layer of the bottom and sides stuck. I was left with a choppy-topped, doughy mess. I put that mess, now on parchment paper, into the oven for 35 minutes. I did something right. The bottom was still a bit doughy. I think a baking stone (or going back to the cast iron pan) would help with that. The water in the cookie sheet has been keeping the loaves pretty moist. I am going to try misting the tops like I've seen Dad do. I have been getting a relatively hard crust. But all things considered, what came out was not bad. Aimee and I sliced it up and ate it with homemade black bean chicken chili...
