Biberche
Assistant Cook
I am not a novice cook - I've been putting some tasty food on the table for around two decades - but the art of baking bread eludes me! I have tried different flours, different methods, different temps, but the results are pretty much the same. Oh, my dough rises wonderfully for the first time, but after I punch it down and shape it, it seems to arrest in time and space. I usually put it in the oven anyway, hoping a miracle would occur, but so far my wishes have not come true. Bread comes out edible for an hour and then it becomes a weapon. There are no nice, airy holes inside, just a bunch of smalish ones, and the crust is too hard. Good for breadcrumbs and nothing else.
What am I doing wrong? I am determined to become a successful baker, and would appreciate any helpful advice.
What am I doing wrong? I am determined to become a successful baker, and would appreciate any helpful advice.