A more breadifying experience
February 19, 2008 11:05 AM Subscribe
What is the secret to bread texture?
posted by rouftop to food & drink (28 answers total) 57 users marked this as a favorite
I've been baking bread for a few years now. My loaves are generally tasty, but nowhere as good as a nice loaf of artisan bread from a bakery. It all boils down to texture. Loaves I make tend to have a somewhat crackly crust (or soft if I use milk on top) and a uniform crumbly texture inside. Compare that to what I buy at a bakery, where a crust can be flaky or have a kind of hard chewiness to it (my favorite), and the insides have air bubbles and a certain sponginess to it.
What do I need to do take my loaves to the next level? Building a brick oven is out, but I'm amenable to purchasing stones or other gadgets if they really help.