Thread Starter: Robin17 Started: Tue 25 Sep 2007 Replies: 1
I would love to create bread that is super-light, like I buy from our Italian bakers.
My bread - baked in a standard (250C max) oven - is quite acceptable, but it never has that fluffy, ultra-light crumb you get with a French baguette, or many Italian breads.
Is the answer a mixing machine, or a stone, wood-fired oven?
Can anyone share the secret?
Many thanks
Wed 26 Sep 2007, 12.51PM
Hi, try 'Dough' by Richard Bertinet. Very good book with loads of bread recipes and techniques.
Personally I think it is all in the consistancy of the dough and the kneading, i.e. trapping the air at the beginning, and then the subsequent proving. The more I practice the better the bread gets.
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