Any bread nerds here
As a graduate student - with a lot of time, and little money - I have decided to get into baking as a way to show off to my semi-bohemian girlfriend, and to save some money on my most favourite of all grain concoctions, the loaf that created civilization - bread.
I just took my first three loaves out of the oven, and they were actually not bad. I just have an ancient oven that leaks heat all over the place, but I have to say, my crust was incredibly crisp, and the inside was relatively fluffy.
Two problems:
1) too much salt
2) not ENOUGH fluffiness
The first one I can take care of for batch two, but the second requires some thinking. I used active dry yeast, and perhaps, I didn't add enough water? Any baker tips?
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