The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Big Holes

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tssaweber's picture
tssaweber

Big Holes

 

If you know how to handle wet dough (80%) and with the right flour, big holes are a breeze!!!

 

 

 

Happy baking

 

Thomas

www.campingchicago.com

Comments

ml's picture
ml

Very nice!

And that flour is...?

tssaweber's picture
tssaweber

Here it is, it works also very good for European style hard crust rolls (Zueri Buerli for the Swiss) etc. 

 

Happy baking and I'm not affiliated with the NYB!!

Thomas

www.chicagocamping.com