dense bread
Wanted! Industrial steam roller to knead my BBA Poilane-style Miche. Anyone have one?
So this is my second attempt at making this bread. Actually, the first one turned out beautifully, but this is what I did differently.
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How can I achieve a less dense crumb?
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I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems. I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:
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