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Any tips on getting that stretchy, almost rubbery crumb-free texture with a thick chewy crust that crunches up to a tasty char when toasted?
>>>>>>>>> bread thread (have a read of the Tartine book)
NotThamesWater
Bainbridge
Frustrated by the consistent shitness of bread available in Forest Hill I'm going to get on board the home-made sourdough wagon, starting with starting a starter. Starting tonight.
I occasionally get a loaf of Gail's white sourdough with our Ocado delivery and am always a bit wowed when I remember how good really good bread can be. This morning's toast was inspiration. If I can achieve anything close to that texture and flavour i'll be very happy.
Any tips on getting that stretchy, almost rubbery crumb-free texture with a thick chewy crust that crunches up to a tasty char when toasted?