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- Joined Jun 5, 2009
While my wife does most of the baking, she resists doing the artisan breads or even a good crusty french bread. I've tried and although the flavor is good, the loaves seem like they are way too wet, but what do I know? I've followed the recipes slavishly, measuring temps, weighing ingredients, and so on and yet when I form the final loaves they tend to sag down until they resemble an elongated cookie. Almost as bad is having a loaf that looks good until I give it the final slashing with the lame and the whole thing deflates like a tire.
I could add more flour to make a firmer dough but my understanding is that the dough is supposed to be wet. If I add too much flour I suspect the loaf will be dense and tough. Any suggestions as to what I'm doing wrong or what to do differently?
Crustless in Florida,
Rich
I could add more flour to make a firmer dough but my understanding is that the dough is supposed to be wet. If I add too much flour I suspect the loaf will be dense and tough. Any suggestions as to what I'm doing wrong or what to do differently?
Crustless in Florida,
Rich