September 29, 2015 - 7:01am
Appearances
The photo shows the bread out of the oven.
One hour later...
Since I've not been to a bakery, how do they keep up the good looks?
Mike
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The photo shows the bread out of the oven.
One hour later...
Since I've not been to a bakery, how do they keep up the good looks?
Mike
looks! Well done
..colour and blisters. A little less time might give you a crust that cracks when it's cut rather than when cooling but, as usual, dabrownman's right, it still looks great. And I reckon the sound of a loaf like this cooling is one of the privileges you get as a baker.
No crackling, no singing. Looks absolutely lovely to me. It indicates that the crust is thin enough to craze as the loaf shrinks while cooling, which isn't a problem at all.
Paul