Hello all! I have so far greatly enjoyed this list and have finally
made good bread basis recipes posted here, and tips. Thank you!
My "problem" now is although I am very happy with the bread from the
recipe below, I would really prefer more/larger holes in the
bread. Can someone give me any tips or ideas on how to do this?
I start with:
1 cup starter
2 cups warm water
2 1/2 cups flour (about 50/50 white and whole wheat)
Proof overnight up to 15 hours (usually it's at least 13 for me). At
this point it's very bubbly and very stringy, but pourable.
I use:
2.5 cups of the proofed starter
1.5 cups of warm water
1 T sugar
Scant 1 T salt
2 T oil
1 T lecithin granules
4.5 cups flour, maybe a 1/4 cup more
Add 1 cup flour to starter. Mix in water, then sugar, salt,
etc. Add flour until dough pulls away from side of bowl.
Turn onto board and knead in the rest of the flour. The dough at
this point just barely does not stick to the board for me.
Kneading usually is 8 minutes I am guessing. (maybe that's not enough?
Then I proof for 3-4 hours until it=92s about doubled.
Then I punch it down, break into two loaves, shape them, and put them
in oiled loaf pans.
Then I let them rise for 2-4 hours until they are a bit less than doubled.
Baked at 375 F for 45 minutes.
Thanks in advance for any help!