The Baker's Hotline

November 6, 2016 at 2:09pm

It could be a kneading thing or a shaping thing, JB. If we treat a ciabatta, sourdough or other hole-y dough like a typical yeast bread, then you'll have a typical yeast bread appearance with even cells. Folding the dough instead of kneading and shaping the bread differently will help you get both the texture you're looking for and maintain the sourdough taste your DH has given his seal of approval! Happy Baking! Irene@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.