I'll start with thanks to those who responded to my previous question
(milk substitute). Some useful information from you all.
I'm finding that many of my loaves have a dense portion at the
bottom. There are fewer air holes here. On some loaves it is only a
few millimetres thick on others it is much much wider. It isn't raw
dough but it doesn't look as aesthetically pleasing as I know it can.
What am I doing wrong? I'm guessing it's me as the problem appears
with all my breads no matter what recipe I follow. It also doesn't
matter what advice I follow (Whitley, Hobbes, Hollywood 2012 or
Hollywood 2013) advice concerning water temperature; warm, tepid,
cold the problem appears every time. In all cases the flour and yeast
are identical. I use an artisan milled organic flour and an organic
dried yeast. The doughs rise nicely doubling or tripling in volume
for both first and second prove. But when I slice the loaves there is
the thin band at the bottom.
Regards, Trevor.
<>< Re: deemed!