www.sausagemaking.org

I'm working on a new sour-dough at the moment - there's no doubt that it makes for a better bread. However, the art is making it without it tasting like sweaty socks.

I've done one before to show that sour-dough doesn't have to be 'sour', but I now need to do one where it fits my lifestyle.

I'll report back in due course.

Phil

I seem to remember in the dim and distant past, that putting a tea towel over the loaf on removal from the oven, while it cools, produces a soft crust loaf.

John.

That's one way John. Using fat/oil in the dough or cooking at a lower temperature (as in my soft rolls) are others.

Phil

This is the bread you are looking for.
http://www.kingarthurflour.com/recipes/ ... s/i-recipe

Welcome skltex.

That looks like a great recipe.

Phil