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Jorgen Carlsen
Bread + Viennoiserie Specialist
Part 2 in my bread FAQ series is all about hydration. What hydration do I use and how to find the optimal hydration for your own bread.
Part one of a series where I do my best to answer some of the most frequently asked questions I get about bread. Today's topic is one that has eluded and frustrated many bakers: how to bake a bread with an open crumb.
I'm often asked what books I would recommend for people who are interested in bread baking or looking to get started so I decided to compile a list here. These are all books that I own or have read and gotten something out of.