We all know there's nothing better than homemade bread and especially if it's artisan type bread. What if I told you that you can do it yourself? No, don't look at me that way, I'm serious, it's not a joke, you can make your own artisan type bread, with that wonderful crust and the big holes inside *snicker*
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I started this last night around 9:30pm. It is now 1:30 in the afternoon, and the batter/dough still seems too liquid to put on the counter and stretch and fold. It does have lots of bubbles. Did I do something wrong, or do I just need to wait a little longer? Thanks.