I like how my pizza crust comes out and would like something similar in a larger bread. I've tried numerous times to make French bread, but the crumb turns out rather firm. I don't know whether I'm not kneading enough or baking the dough before the it rises to a proper level.
I end up with a moist sponge-like crumb and can't figure out where I continue to go wrong.
I have been using all-purpose flour, instant yeast and water. I'm trying to get a cotton-ball like crumb that has a rather flat crumb with no holes.
Will giving the dough a long, cool rise with little yeast help develop this type of crumb?
I end up with a moist sponge-like crumb and can't figure out where I continue to go wrong.
I have been using all-purpose flour, instant yeast and water. I'm trying to get a cotton-ball like crumb that has a rather flat crumb with no holes.
Will giving the dough a long, cool rise with little yeast help develop this type of crumb?