Hi,
Is there a 'trick' to getting a dough that produces nice holes e.g is it the case that a wetter dough produces more bubbles than a drier dough ?
My success seems to be a little hit and miss.
Thanks !
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Hi,
Is there a 'trick' to getting a dough that produces nice holes e.g is it the case that a wetter dough produces more bubbles than a drier dough ?
My success seems to be a little hit and miss.
Thanks !
If you search on "holes" or "big holes" you'll find epic discussions. Wetter may help, but dough development, timing, and so forth matter too. I think it also depends on what else you want from the bread's texture. Ciabatta will easily produce big holes, but many of the real big-hole artists are doing lower-hydration sourdoughs.