The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chewy crumb

gizzy's picture

how to get a good crumb and crust?

September 8, 2011 - 8:13am -- gizzy

So I'm starting my very first sourdough bread and I've made the sourdough starter. I'm using the instructions in the Bread Bakers Apprentice book. I've made bread before (never sourdough) and always had problems with the crumb and crust and I want to make sure I dont have this problem with my first sourdough bread, as I'm sure you can imagine how frustrating it would be to put over a week into something and not have it turn out right.

spinypineapple's picture

Soft pane siciliano from BBA??

June 30, 2011 - 8:14am -- spinypineapple

Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stretch-and-folds at 10 mins intervals until the dough passed the windowpane test.. about 4 reptitions of stretch-and-fold in total)

banguette's picture

Dense crumb problems when making sourdough baguette from natural yeast starter

October 23, 2010 - 10:38am -- banguette

I've been baking using a natural sounrdough starter I made from wild yeasts based on the Joy of Cooking recipe where you add 1/2 cup flour and 1/4 cup water every twelve hours over the course of a few days until it's bubbly and active from wild yeasts. I've tried a few different types of breads, but I'm mostly trying to make a white baguette with the sourdough starter as the only yeast.

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