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as the username suggests I love baking, especially bread. I also cook. I am trying to perfect my whole wheat bread (so far unsuccessfully). I mean the kind with no white flour. It just seems to crumble. When I combine flours it's fine. Any ideas? :chef: David at: breadmantalking.blogspot.com

dry focaccia As with all breads you should let the dough be your guide. Even if you measure the ingredients accurately, there are other variables. Like oven temperature or even your altitude. Brushing the bread with olive oil will definitely help keep the bread from drying out. In any event...

leaving in pan you're right of course. Leave them in the pan for a few minutes so they stabilize. Otherwise they might crumble apart.:wink:

Glad to help. Also glad you read the blog. Please pass along the address to anyone you think might like it. All the best,

definitely the way to go is to brush with melted butter as soon as you take them out of the oven. That would make them rich. You could also try a light brushing of a sugar syrup (equal parts water and dissolved sugar). That would soften but, of course, also add sweetness.

Hello everyone: I just joined the forum and wanted to introduce myself. I am an amateur baker who is going through the process of becoming professional. I especially like baking bread but not only. Very relaxing at the end of the day, and it fills the house with a wonderful aroma!! Also, like...

Hello everyone: I just joined the forum and wanted to introduce myself. I am an amateur baker who is going through the process of becoming professional. I especially like baking bread but not only. Very relaxing at the end of the day, and it fills the house with a wonderful aroma!! Also, like...