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Artisanal crumb
I'm still trying to reproduce the large-hole artisanal crumb I see in some
breads. Truthfully, I don't care for it but I want to know how to do it. I've tried baking right after fermentation, I've undermixed and overmixed and underproofed and overproofed, I've even tried wet doughs (65% liquid at any rate.) I get my small, uniform and lovely crumb every time. What have I not done? Or what have I done wrong? Thanks. Fred Foodie Forums http://www.foodieforums.com |
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