I've been baking bread for 20 years and I've yet to achieve what some of you seem to have done so well. I can't seem to find a formula that will result in a very open crumb (i.e. big holes) and also a very nice brown artisan crust.
I have all the tools, and a La Cloche too if needed. I have a stone in my oven. I have a Kitchenaid mixer and dough hook. I have a good old starter in my fridge. I have King Arthur flour (several types) and instant yeast. I also have many of the major bread cookbooks, but I don't know which of the formulas will yield what I'm after. My water is well water and from what I can tell, is very good for baking and it tastes very good too.
Can anyone tell me how to make a nice artisan loaf in my home oven that will have big holes, a nice flavor, and a nice artisan crust?
Thanks so much.