Comment by danielovichdk

Making a good airy loaf with a good caramelised crust is a craft that most people will come to find extremely difficult.

It's so much about bacteria, flour type, humidity, heat/cool, rest, gluten, proteins and practice.

A good idea is to use the same flour when you practice. Over and over again.

Use less water in the beginning and use a machine for kneading. Don't be pedantic about exact grams but be as precise as you feel.

It's a really really interesting process and it becomes interesting because its a living thing. It's bacteria that does the magic. Love it