Do Large Holes = Flavor
It seems to me that large holes or at least very open crumb produces better flavor than a more closed cell bread. But it really doesn’t make sense to me why this should be. It seems to work this way with both yeasted breads and SD.
- Do you agree
- If so, why is this the case
This question arises from a recent quest to bake a bread with Ciabatta flavor and a sandwich bread crumb (not open).