After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.
After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.
Thank you for posting this, beautiful loaf and this sub needs more, submissions.
You know what, I’m gonna start spamming this sub with all my bread from now on. Fuck it, I’ll be a content creator.
Just let me know where to pick up the excess loaves.
There’s a sewer trap by the sidewalk.