March 18, 2009 - 9:24pm
Crumb
I just started baking 3 months ago. i started with no-knead bread and have moved on to usingng recipes from THE BREAD BAKER'S APPRENTICE [1]. I've been using a Kitchen Aid mixer to mix and knea I've done French Bead, Pain L"Ancienne, Pugliesse and Pain de Compagne. Everything I bake tastes delicous but I have never achieved the kind of crumb I see in the photographs (those great big holes). i'd appreciate any advice from you experienced bakers.