Hugh_Jass
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I'm getting kind of frustrated. I've been trying to make a good French/Italian loaf on and off for about a year now. 6 attempts = 6 fail. The flavor is great. I can't seem to get the inside of the loaf to be light with some air pockets. it's really dense.
I followed the recipe today in this bread book
http://www.amazon.com/dp/0393057941/?tag=skimlinks_replacement-20
The flour was King Arthur bread flour. Yeast was proofed. I used my PID controlled electric ECB smoker to raise the dough. Everything seems o.k. going into the oven, but when it comes out it's a really dense loaf similar to what you'd get in a bread machine w/all purpose flour.
Help!
I followed the recipe today in this bread book
http://www.amazon.com/dp/0393057941/?tag=skimlinks_replacement-20
The flour was King Arthur bread flour. Yeast was proofed. I used my PID controlled electric ECB smoker to raise the dough. Everything seems o.k. going into the oven, but when it comes out it's a really dense loaf similar to what you'd get in a bread machine w/all purpose flour.
Help!
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