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| Category: General Discussion
| Author: molifemo
| Title: How to make a porous and light bread ?
Whenever trying a french type of bread which has very porous texture and
light, I end up with a bread which has very dense and heavy crumb. All tips
that I know about this type of bread are less kneading and more water (
higher than 70% of hydration ) . What else do I need to make a better
bread ? Does the type of flour affect the result ? Does the flour
that has less protein work better ?
Your advice would be very appreciated.
Mo
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