Good Bread Vs. Great Bread
I thought I would ask a question that has been rattling around in my ciabatta like brain for a few days. What makes good bread great and how did it get that way? I have baked allot of bad bread, lots of good bread and not allot of great bread. Sometimes the same recipie made twice yeilds different results. My guess is 9 out of 10 of us mix up the initial dough the same way. Some knead, some auto and fold. Some fold allot early and some fold at even intervals. Then its scaling and preshaping. I think there may be more differences between us at this step than the previous one. Then its shaping, my acillies heel . This is an art unto itself and seperates the gifted from people like me. Flour is another variable but does one flour really taste better than another? The French have been making great bread with notoriously weak flour for centuries. Starters can make a huge difference in taste and texture and probably deserve a post all by itself. What techniques do you use that yeild great bread vs just good bread?
Da Crumb Bum