That is probably the most common question asked by home cooks when making their first loaves of bread, it certainly was mine. The other I pondered were: “What is making the crust split and bulge? Why does the bread cook faster on one side?”
The baking attempts that lead to these queries are also the cause of budding and enthusiastic amateurs to give up early on.
Almost all cooks go through this in the beginning … including myself. In this series of posts, entitled “From Dough To Bread“, I share some of the tricks I have learned (and pitfalls I have dug myself out of) in baking a decent loaf of bread.
Continue reading ““Why Doesn’t My Bread Rise?” – From Dough to Bread”
The Cook's Digest 