Bread Problem
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Can anyone help me please, just started baking my own bread, can you tell me why the inside is quite doughy.
Regards
Mickydripping
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bread
sourdough starter method
this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................
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ciabatta bread
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Just made my first loaves of ciabatta bread this afternoon and was very very pleased with everything. One thing I noted is that most of the larger holes that make the crumb typical of ciabatta almost all ended up at the top of the loaf, while the smaller holes all ended up at the bottom. I'm wondering if this is just not enough folding before the final proof before baking, or there is something else going on. Any help is greatly appreciated. thanks
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No decent crust on French Bread
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So,
I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:
I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.
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