January 25, 2014 - 9:20am
how to make bread more chewy?
Wondering, is there a way to add, remove, decrease, increase some ing(s) in a bread recipe to give the crumb (and crust, if possible) more chew? Everything I am making is tasting nice, but so, so soft. So far I have been making only pan loaves but I am open to all breads and experiences.
Thanks!