The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

forgive me if I'm posting a question in the wrong location. I have a question regarding baking bread.

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Yolibread's picture
Yolibread

I have been baking french bread for a short time now, I have the color and rustic look shaping the loaf is not so much an issue, the crumb does not come out airy with the nice holes, what am I doing wrong? any input would be great. Thanks

gypsywoman's picture

Is Gas or Electric Stove Best? What do you use?

August 31, 2009 - 11:39am -- gypsywoman
Forums: 

I finally got my commercial mixer.  Now I need to know, can I bake bread in a regular oven?  Is gas or electric better?  What temp for multiple loaves?  Do I need a commercial kitchen in order to sell breads to my co-workers?  I want to take orders for the holidays and bake in my home if I can.


 


I know this seems elementary, but I have only baked bread in a hobart oven, baking 6 loaves at a time, in a commercial kitchen for a baker.


 


Thanks


 


 

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