my french bread
Could anybody help me here, or maybe correct my perception….
I am following Peter Rienhart's way of baking as mentioned in his book "Artisan breads every day". I have succeeded in some recipes but some are a real failure, and guess what!!! They are the French Bread Family.
Every time I bake a French bread loaf I manage to get an oven spring but the end-result tends to be bit bulky and not as fluffy as the ones from the local ordinary bakery shops.
I weigh the dough before and after putting it in the oven. I notice that I only lose around 10 % of its total weight. Is this enough???
The inside texture of the loaf is not as soft as I see it in bakery shops and mine are heavier. One of my friends said once “I need to drink lots of water to eat a small chunk of your bread L”
Is there something wrong with what I am doing here, is there a special ingredient those bakery shops are using.
For reference, I baked according to the recipe in page 49 of Peter Rienhart’s Artisan breads every day – 1st edition