not all bread has to be dry!
Hello from the West Midlands! I have been baking bread on and off for a few years, with mixed success. My grandfather was a master-baker, but sadly died when I was too young to have much of an interest in it. I've been bumbling along with my Dad's rrecipe, which I've never been hugely pleased with as it's dry and dense. I thought that was how home baked bread had to be, my dad would know, surely? However, recently I've really caught the bug, and realised that said recipe is only 50% hydrated. I tried wetter doughs, and failed, but as my kneading skills have improved, and I've picked up a few tips here and there, the bread has improved ten fold. Very excited to keep baking and learnjng, there really is nothing like cutting into a beautifully risen and baked loaf!