Jim Burgin's blog

Opinions please.  Is there a difference in loaf flavor improvement depending on which pre-ferment you use?  Polish,  Biga, etc.  Thanks. Jim

What is the bEST no knead formula?  Best for large holes in crumb, high taste as a result of long fermentation, crust that is wonderful but will not break my jaw?    Thanks@

New to artisan baking, I have been struggling with tough chewy crust that stresses my jaw.  .  Can someone recommend a recipe that uses only white unbleached All Purpose flour with a12-16 hour poolish and produces CRUST that is thin, crackly, and will not send me to my dentist.  I bake using a cloche.  Thanks much!  Jim Burgin

5/14/14.  I am a novice bread baker.  Made "Rustic Bread" (recipe on this site) today.  Tastes good.  Beautiful holes in crumb.  But need advice on two issues:

1.  Following the formula, the dough was VERY wet, sticky.  I could not shape it well.  .  Would not hold boule shape before baking.  Flattened out before baking.  Did not flatten out more once in the oven.  If I addressed this problem by adding more flour doesn't that make it more difficult for the crumb to form large holes?