Ok, so, let's get the brief intro out of the way: 41 year old dad & husband who started baking bread in May despite supposedly being on a low carb diet, been lurking around here picking up a lot of good info, and feeling a bit nervous of putting my question out there. Whew.
Hi Everyone!
So I am no baking novice, but when it comes to baking bread I am not nearly as experienced as I am when it comes to cookies!
I have previously made successful white bread (with some help from everyone here in the past) and was hoping that I could get a few pointers before taking on my first Italian loaf, especially since I am making it for my future in-laws this weekend!
Alrighty guys, I've been making whole wheat boules for a while now and I have noticed that there are large air pockets that seperate the crust and the crumb. Am i not forming the boule correctly or maybe not making a strong enough outter-skin?
-Brian
