If you want a loaf of bread with big holes, maybe you could try making ciabatta bread. It's got a crisp crust, big holes. Might work for you. Lots of recipe choices on Google. I have not tried any of them, so can't recommend.
Better too moist than too dry! But yes, if it's too wet, it doesn't cook properly and it's hard to handle.Yeah, definitely looking for a look more like that. Maybe less grainy looking though. Air pockets are part of the appeal. My bread was too moist.
Thanks for this recipe! It's great having a versatile recipe that you can rely on.I've been using this recipe for years. It makes enough dough for four loaves of bread and keeps for up to two weeks in the fridge. The longer it's in the fridge, the more sourdough-like flavor it develops. You can make it into different shapes, like a boule (round), baguette (long and thin), batard (sort of oval) and rolls.
GG, I'm sure you mentioned this site once before and I'd forgotten, thanks for reminding me! I'd love to try this (as always) but I have a question I'm sure you could answer.
Once the dough has collapsed, can you remove all of it and put it in a smaller container. It does say that after the initial rise, then collapse, it does not rise again.
This would be very helpful for me with limited fridge space. Finding space for one night wouldn't be a problem but for a week or so it would be. 6 liter/quarts is a big container for a tiny fridge like mine. I don't mind using my DIL's overnight or so but not for longer.
One of the more extreme methods of creating steam in the oven is the one they suggest in Thomas Keller's Bouchon Bakery book.
It involves 10 pounds of river rock, heavy metal chain, and a super soaker.
I'm sure it works, but I'm not sure I've heading out to Home Depot to buy a bag of river rock lol. River rock because there's a danger of sedimentary rock splitting or exploding in the oven when heated
Haven't we beaten this one to death yet? If you don't like American French bread, either choose some othr type of bread, or move to France.