The (dough) ball is rolling!
Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at. I am extremely excited to have this opportunity presented to me. I started the first couple of weeks making somewhat dense dough using http://www.thefreshloaf.com/recipes/rusticbread <-- that recipe. the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking.