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From: Tami Smith
Remote Name: 66.109.254.154
Date: 08/11/02
Time: 08:45 PM
Getting a good open crumb is more know how than anything else. It's knowing when to put the bread into the oven, too soon and it's dense, too late and the crumb is fine. I agree with using a wet dough, but when it is shaped and rising keep an eye on it. If it is slow, then give it time, if it rises fast you will need to get it into the oven faster. Most recipes give a time to raise more than a description of when to put in the oven. If you poke the dough it should be slow to spring back. If the "poke" stays there and doesn't move you may be a little late. If it comes back quickly give the dough longer, but if it S*L*O*W*L*Y comes back get it into the oven WITH STEAM. The steam will keep the crust from forming and allow the bread to continue with its rise, and therefore producing better interior holes. I usually keep a spray bottle and hit the inside of the oven with it when placing the bread inside. Also, you can keep a cast iron pan on the bottom of the oven to preheat and toss some ice cubes in it as you place the bread in. And be sure the oven is riping hot for French/Italian breads. http://www.baking911.com/howto_breads_goodcrust.htm Tami