Won't be pursuing a career in the art of breadmaking, then!!
I used strong, white bread flour (Sue Lawrence recipe) and the bread has turned out a greyish colour inside. The crust is, err, VERY CRUSTY!! Enough to knock someone out if they were unfortunate enough to be whacked over the head with it. Other uses? Door stop comes to mind.
It was ok yesterday...straight out of the oven...dunked in soup. Today I find that it has morphed into plaster of paris.
Off to google on how to get a softer loaf. It will probably say "Don't bother, Min. Save yer teeth and just go and buy one!!"
Have to get a door lock for Houdini the cat, too. Pesky little thing!! And caught Popeye grooming himself today and he is, ahem, a big lad!! Vet appointment coming up!!