I just joined & I seek advice
I have been sporadically visiting this site for the last couple of months & enjoy it so much I decided to sign up.
I love everything about bread - both the making & eating parts & while t eating has been a passion ever since I can remember, I got in to making my own breads only a year back. The inspiration is a book my darling husband gifted me. Its "Dough" by Richard Bertinet. I have tried several of his recipes & they all turn out great.
I am now confident enough to try my own variations too & they are all just wolfed down by family & friends.
I have recently started working with ferments & while they do make my breads lighter & more flavorful, I still dont get those wonderful large holes inside that you see in french breads. Any tips or pointers on how to get that effect? All help much appreciated!.