Quote:
Originally Posted by turneronce
I make a crusty Italian bread every couple of weeks, use tap water, AP flour, some whole wheat and have no problems with several rises. Perhaps it helps that I make a biga that I let sit in the fridge overnight, and I work the dough between rises (usually four). No magic here, just a bit of work.
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Have you always done four rises? Find a second one works but as mentioned before a longer rising period works better for us but than again do use whole wheat flour for most breads.