O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm
definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the
dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using
less water?