Expert: Elyse Grau - 11/27/2008

Question
Hello,

  I've been baking bread for a long time and it always comes out fine for sandwiches.  I would like to make bread with a cottony soft center with holes where you just pull out chunks and dip. How do I do that?
Thank you, Mark

Answer
Mark:

I'm not exactly sure what you're looking for, but I think maybe it would be a basic French bread, or perhaps an Italian-style loaf. My favorite cookbook for such recipes is The Village Baker by Joe Ortiz.

I don't exactly think of these breads as "cottony soft" inside, but they are certainly good for dipping. A ciabatta or stirato would have the most holes inside.

Hope that helps, if you need further assistance, let me know.

Elyse