I keep trying but I have only moderate luck getting the big holes in my bread. my wet dough gives me a wet bread. only medium luck with holes. I weigh everything. I do hte recommended s& f. I bake at the right temp (Yes .. I have a oven thermometer) and I steamI bake only yeasted bread .. not sourdough. what could I be doing wrong ?
How to get large holes in my artisan bread!
I am a recently new home bread baker and I'm happy and proud to say, I have not bought a loaf of bread from a shop since Jan. this year. I have mastered the artisan loaf with the very crusty outside but I just can't get the wonderful large holes inside. I have been using the pre ferment method. I would really appreciate any advice. Also, does anyone have a good, easy sourdough starter recipe that doesn't require taking half out and so on, I can't understand why the recipes don't just give half the quantities in the first place.