I'll start with my question, to pique your interests, and then explain why I'm asking:
The Question: What, would you say, are the major events of the "bread revolution" of the last 20-30 years? By this I mean events which stimulated a great deal of interest in either buying or making at home high quality bread (or both). For instance, the publication of the Bread Baker's Apprentice, or Artisan Bread in 5 Minutes a Day are recent events that might qualify, although I don't know what the real magnitude of those are.
I'm looking for a white freestanding range with convection oven. I currently own a Frigidaire range which has been in my townhouse, but temperature knobs start being loose and I can't control the temperature anymore, very annoying.
I love cooking and have participated in farmers market to sell my Asian artisan breads, so oven is very important. My friend recommended me Viking, Wolf, or Jenn Air though they are too expensive for me. My budget would be less than 1K.
I've made the 'lean dough' recipe from PR's ABED a couple of times. Most of the time, dough often comes out with large open crumbs, except for a loaf I made yesterday. Instead of the usual, the crumbs were close, more like regular bread loaf. Taste wise, the bread was thoroughly cook with no gummy texture at all. All in all, still very good to eat.
May I know what causes the crumbs to open and not? I've been using the same recipe each time. I'm just curious, and would like a better understanding, to help me control the outcome of the bread better next time.
I have been making 100% whole wheat bread (both with hard red and hard white wheat) for quite some time. My family loves the loaves, and I love the ease of baking using my Bosch Universal. (I have rheumatoid arthritis, and I'm unable to knead by hand.) However, I want to branch out into French bread, Ciabatta, artisan bread or something smiilar. Has anyone successfully made this type of bread 100% whole grain using a Bosch or similar machine? Please share your recipes. I would be most grateful. Thank you, Sherri