pain a' l'ancienne
I've just baked 4 loaves of pain a' l'ancienne for the second time. The loaves were very tasty, with a beautiful crust. However, the loaves don't have the crumb with the big holes. I think I may be degassing them too much in preparation, but the loaves are tough to handle being so wet and pliable. Does anybody know what I may be doing wrong? Thanks for reading.