first artisan sourdough
I am new to TFL, and generally quite new to baking bread. I just made my first sourdough loaf following an easy recipe http://www.preparedpantry.com/recipehowtomakeeasysourdoughbread.aspx
I used whole wheat flour only though. The dough was a bit tough while I was kneading it (is it okay to add water in the future during the folding/kneading process to make it more elastic?)
When I baked it, the sides sort of burst, how can I avoid that in the future? Is it mostly because of the tough dough? Or could it be because of the oven temperature?? It tasted quite nice and nutty though, but the crumb was quite dense..
thanks a lot & the site is extremely inspiring and super-helpful!!
(i am unable to upload a photo..)