Artisan Bread Making »
InstructionsGetting large, open holes in the bread has been the most difficult quest for me...
Category: Food & Cooking
Type of item: Food
Style: Classic, Traditional
Unbleached flour, water, salt, yeast
What was your inspiration?
Still trying to make that perfect loaf
What are you most proud of?
The shape seems pretty perfect to me. The crust is amazing. I'm still trying to get that huge open crumb I see in some of the artisan bread books and on websites.
What advice would you give someone starting this project?