|visits||member for||2 years, 6 months|
|seen||Dec 6 '12 at 20:59|
How do I diagnose and adjust my bread recipe?
It may also be what's happening in the rise. A long, slow rise will do more for the texture than a short, fast one. The texture will also be affected if you're kneading too much before the bench proof, or not allowing the bench proof to go long enough.