Chowhounds, I am made of fail. :-(
Whatever I do, my bread ends up flat, like ciabatta. It tastes good, and has a nice, open texture, but it won't rise and become a boule like it's meant to.
I've used bread flour, I've used AP flour, I've used a fresh batch of yeast, I've tried handling the dough less and more, I've played with the oven temperature (I have a convection oven), I've watched the video umpteen times, I've posted on the Artisan Bread in Five website - but my bread is still flat!
I really don't want to give up, but it's driving me mad!
Any advice gratefully accepted. Thank you.
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