What is the bEST no knead formula? Best for large holes in crumb, high taste as a result of long fermentation, crust that is wonderful but will not break my jaw? Thanks@
New to artisan baking, I have been struggling with tough chewy crust that stresses my jaw. . Can someone recommend a recipe that uses only white unbleached All Purpose flour with a12-16 hour poolish and produces CRUST that is thin, crackly, and will not send me to my dentist. I bake using a cloche. Thanks much! Jim Burgin
5/14/14. I am a novice bread baker. Made "Rustic Bread" (recipe on this site) today. Tastes good. Beautiful holes in crumb. But need advice on two issues:
1. Following the formula, the dough was VERY wet, sticky. I could not shape it well. . Would not hold boule shape before baking. Flattened out before baking. Did not flatten out more once in the oven. If I addressed this problem by adding more flour doesn't that make it more difficult for the crumb to form large holes?
2. Never achieved the beautiful dark crust in picture. Only reached golden brown when done.
