Quote:

Any tips from anyone on how to make the inside a little denser? I'd like to be able to make something with smaller and/or less air pockets.


one thing that really made a difference for me was adding a little over a table spoon of good 'real' yogurt. you may loose a bit crisp from the crust on the flip side, but the interior really is nice.

assuring the inside hits no less than 185f (up to 205?) when it comes out and then the biggie is not to cut it until the inside falls below ~120f keeps it from seeming gummy or too moist.

I'm still learning so this should not be taken as fact or expert advice.

because of this thread, I am now smitten with bread and the production of it.

fun over the last month


Edited by lastdan (25/01/2007 17:53)