ncage1974
Senior Cook
Ok guys i have dabbled with cooking bread and done a pretty good job. I have done everything from sour dough (yes i made my own starter). All my bread is pretty dang good but there is one thing im really missing (artesian). I can make some that looks like ciabatta but its nothing like it on the interior. No big air pockets and not the same texture. My bread seems to have a spongy interior which is good when thats what you want. Also my bread seems to be a little heavy/dense if you know what i mean. So if you go to try to use it for a sub sandwich it is a little much. If that makes any sense at all. Could someone recommend a really good book that would lead me in the right direction.
thanks,
ncage
thanks,
ncage