Tartine country loaf..again
Need some advice here,
im used to making good loafs using leavens and different starters from scratch. My problem is with regards to texture.
i cannot get the large bubbles and open texture in my loafs as shown in the Tartine bread book. I am not using the Dutch oven as part of the process - I don't have one, but I am loading my fan oven with steam before putting the bread in. Is this the cause?
Im getting good bread with excellent crust but with a tight texture. I have never come across the Dutch oven process before so guessing what it's impact may have on the finished loaf.