February 11, 2012 - 1:50pm
Flour on proofed bread
Hi all
I have been watching alot of video.s and reading alot. I have a small library of bread books as well. What I cannot seem to have explained is the amount of flour that i see on the outside of cooked bread. Is that all from putting it on so it doesn't stick to the molds. I am assuming it is. Is that acceptable to cover the bread with all that flour?
Thanks