I have been making bread by hand for years now, with very little noticable
difference. However, last summer I stopped all together since it was just
TOO hot in my farmhouse kitchen. When I returned to baking in the fall, my
bread baked up more coarse and dry then I remember. I added more liquid,
without the desired results. I am now working with the kneading time, but
am getting discouraged with the products.
Perhaps someone can explain to me what I am doing or (or not doing) and I
can be back in stride. Or even a good basic white loaf recipe that will
have a finer texture, and a nicer moisture content.
Thanks ever so much! Happy baking!