Italian Bread / Soft Bread
I loved the first loaf if Italian Bread I baked. My Mom commented that she recalled my grandmother's bread being softer (less dense, having more large holes in a slice). She also mentioned that she didn't recall grandma doing the punch down after the 1st rising. She just let it rise once and then formed her loaves to rise before baking. Do you think this would make more holes in the loaf and/or achieve a softer loaf? It's not that the twice kneaded loaves I baked were hard. But my bread thus far is uniform with small holes, so it's more chewy although moist.