Hi all,
I love rye bread, especially 100% rye bread. It is, however, proving to be tricky to make. Having received Hadjiandreou's book recently, I decided to follow his recipe (multiplied by 1.5 to fit in a 4.5 by 8.5 inch pan). In the following, "rye flour" means whole-grain rye flour.
Starter:
Please, please some one tell me why I am getting flying crust again, I have been making bread of various kinds for years and years, then one in a while I get this ugly flying crust. what am I doing to cause it.
I cut into a new loaf a couple days ago and there it was the whole top, so I just pulled the whole top crust off. help... qahtan
Please Help me with my flying crust problem!
I've posted on this before when I was using the sourdough recipe from Richard Bertinet's book CRUST. I always had flying crusts and concluded that my home wasn't cool enough for the super-slow rising time, thus over-proofing. Now I'm not so sure that was the problem and here's why...
