I achieved a decent crumb with this batch of bread. I might have made it a little fluffier if I had used only white flour, made the dough a little stiffer, or had a baking stone. It takes a lot of experimentation to get bread just the way you like it. The fun part is that you can eat your results!
How to Create a Good Loaf of Bread at Home - Step by Step for Swiss Wurzelbrot
By Jennifer McGavin, About.com Guide
Prev
- Tips for Making Artisan Bread at Home
- Consistency of the Dough is Important
- Set Up Your Workspace
- Turn the Dough out on the Countertop
- Shaping the Bread Dough to Form Baguettes
- Place the Baguettes onto the Pans
- Placement of Oven Racks and Pans for Baking Baguettes
- Baking the Baguettes
- Closeup of the Crumb
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