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From: taoofelizabeth@aol.com
Remote Name: 68.71.96.178
Hi there! I stumbled on your site this morning while I was making my grocery list. Your Q & A is really helpful- I've learned so many new things already! I was wondering if you could help with a baking problem I've been working on for 3+ years. I make a lot of my own bread- bagels, flatbreads, etc. with a lot of sucess. What I really want to do, though, is to make a very crusty loaf with very large air cells. I had bread like this in Italy and have not been able to duplicate it very well. I have zillions of 2 day long recipies promising me these results, but so far, no dice. Things i've tried: copious hand kneading, kneading with a standing mixer, adding vital wheat gluten, playing with yeast ammountsand rising times, and baking at high temps. Alas! any suggestions? Elizabeth