Perfect!

On Tuesday, I came back home at 4.30pm (I was at work at 7am) and I decided to try to make some bread again. Thanks to a lot of people who gave me advice, I mixed the flour 2/5-3/5 (white-wholemeal) and otherwise, I followed (more or less) the recipe on the yeast box:

200g strong white bread flour
300g strong stoneground wholemeal bread flour
1 tsp salt (it is far too much, I'll cut it by half)

1 sachet Hovis bread yeast

Mix all the ingredients together, add 300ml of warm water, knead well for 10 minutes.
Shape the dough.
Cover with a clean, damp towel, and leave in a warm place until it double in size (it was 24˚C in the flat so I left it at room temperature). It says 1h30 to 2 hours on the box, which is true.

After 1h30:

I preheated the oven to 180˚C, and baked it in the oven at 210˚C :

The result was great (a bit too salty though), light and smooth (not sure if it is the proper word but I am sure you see what I mean). So, I started at 4.35pm and took it out of the oven at 7.45pm, so , we had diner with warm bread....hhhhmmm............
I finished the last bit at lunch time today. This is the problem with good bread, the life span is not very good...

This week the weather have been gorgeous, so I took this afternoon off. I am not sure what I am going to do, it is still a bit chilly (my thermometer tells me it is 12˚C just now), so I might just put some good music on, open the french doors, enjoy the view, and relax....