Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 I have an awesome book called the Bread Bible. I am trying to imitate a French loaf we get through a local baker. My question is, does more flour or more kneading make the light, airy, open space inside? Thanks, AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 I'll have to check my bookstore for Calvel. My library doesn't have it. Do any of you have a preferred yeast? Is there anything besides Fleishman's and the knock off store brand? AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2006 Report Share Posted November 8, 2006 Hello, Neither one, to open the crumb increase the hydration (percentage of water to flour) and keep the kneading to a minimum. Better to use a preferment and long autolyse technique (ala Raymond Calvel) and stretch and fold method for rustic style french bread. Also if you have a commercial oven, add steam. , akfral wrote: > > I have an awesome book called the Bread Bible. I am trying to imitate a > French loaf we get through a local baker. My question is, does more flour or more > kneading make the light, airy, open space inside? Thanks, AmyF > > > Quote Link to comment Share on other sites More sharing options...
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