Zojirushi Mini Cycles and Texture
So far when baking bread I have only used the Regular or Quick Baking Cycle with the "Light Crust" option. For what types of recipes would I use the "Firm" or "Soft" option? Can someone please explain how the bread results will differ if I use the "soft" option for a Whole wheat bread recipe? Also I love a bread texture that has holes. Is there a particular name for that texture?