Baking bread question

[MX51ROD]

New hobby , following Paul Holliwood's baking book

Although I follow to the letter bread recipes , I am getting a close texture slightly dense finish to the bread instead of the open texture seen in his pictures .

Where am I going wrong ?

[uncinqsix]

If by "open texture" you mean "bigger holes," the key is a softer, more elastic dough. That means good strong flour and a slightly wetter mixture that's been well kneaded (or less kneading combined with a long, slow prove). Make sure it has a decent final rise too.

Try doing a Ciabatta to get a feel for what makes the structure you're looking for - it's kind of an extreme example of what you're trying to achieve, and Paul's recipe is quite good.

Another author to look for is Dan Lepard, and in particular his book "The Handmade Loaf." Between him and Paul Holywood, there's nothing they don't have covered.

[Mobile Chicane]

+ 1 for The Handmade Loaf. It's amazing.

Not just for the recipes but the fabulous photographs which tell their own story. A sort of European 'journey through bread'.

[MX51ROD]

Thanks guys , todays loaf lot better , the dough seem far too wet, but I stuck (literally) with it and the result is a nice open texture, and tomorrows sarnies sorted

[jackh707]

uncinqsix said:

a long, slow prove). Make sure it has a decent final rise too.

This is what I've found, Kept the bread bowl on my lap/room temperature for 2-3 hours, rather than sticking it in the airing cupboard for 1 hour, knock it back, then leave it again at least 30 minutes.