December 27, 2010 - 8:29am
Now that I've got "spring" how do I get big air (holes)?
Thanks to the answers on this board, I've now got loaves that are looking and tasting wonderful! I'm making Tartine-type bread and no-knead bread with my wild yeast. But, never content with the status quo, I'd like my crumb to be airier, with bigger holes. Any suggestions?