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Baking Bread

I began baking bread this today, following a Jamie Oliver recipe for facaccia. Came out pretty good for a first crack, however I found just a bit too much salt I find (I'm sensitive to salt, but don't detect salt at all in most other breads). Also, just a touch dense. Not bad, but not as fluffy as I expected it to be.
Any obvious mistakes I've made, or advice/guidance to give?

Anyone bake their own bread as well?
I'd be curious in your recipes, whether it be white, whole wheat, grained, etc.. Even dessert breads.

Anyone? TIA
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