can't create a free standing loaf -susie
It doesn't seem to matter if I make a sourdough loaf or yeasted loaf, I try to maintain a certain amount of holes which I succeed at, but what I can't do is achieve that result from a freestanding loaf. Unless I contain my loaves in a preheated cast iron pan (lid on - then off) I cannot get a boule to stand on its own nor can I seem to shape a baguette.
I resist adding more flour since I prefer the holey texture. My breads are always tasty - just pretty flat unless I put them in a container of some sort.