I have been making bread on the farm now for a number of years. Have made lots of loaves and most have turned out to be tasty and good to eat fresh - but better toasted. They were always somewhat heavy. I always enjoy the process - so keep persisting. This trip I have mastered a loaf I am happy with. What happened? I finally read the Il Fornaio baking book by Franco Galli (which, by the way, we have owned for 5 years). I made a 'biga"- starter dough - which became the base of my bread making. The starter can sit in the fridge for up to two weeks - you use some each time you bake a loaf. It worked. My loaves were crusty outside, soft inside, fresh and flavoursome. I made the round country bread (pagnotta) and italian baguette (sfilatino).
The house smells great- yeasty and warm and comforting.
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