I have never baked a loaf of bread in my life, but I am contemplating it
because I can no longer buy my favourite whole wheat loaf. It has changed
from a dense, more uniform type of dryish loaf to a lighter stretchier type
loaf with a thick crust. I realize that the baking technique affects the
result of the loaf as much as the recipe, but I am hoping that one of you
experienced bakers can provide me with a recipe which gives me a fighting
chance of getting my loaf.
Hope you can help.
TIA,
Newbie