May 14, 2011 - 2:00pm
FINALLY got some good "singing" from my bread
Did a batch of saltless white (70% hydration, fresh yeast, room-temp ferment + 2 proofings) to simulate bread I was eating in Italy during a recent vacation there, and got an OUTSTANDING crackle from the crust. You can even hear it over the noise of the oven fan in this YouTube video:
http://www.youtube.com/watch?v=3EHY5HSnLaw [1]
Enjoy!