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Bread with open Structure

Martin Fritze <marseas@mcn.org>
Wed, 21 Aug 2002 15:01:09 -0700
v102.n036.25
For some time I have had a problem making bread with an open structure like 
in Italian bread. I have not been able to get nice big holes.

I have followed all the instructions in The Bread Bakers Assistant and 
other baking books. What am I doing wrong? Any advice or info?

Martin