September 2, 2012 - 7:04am
french bread with pate fermentee
i made this using peter reinhardt crust and crumb.
got some great holes and really nice crust. still having some issues with scoring a wet dough. any help for that?
i made this using peter reinhardt crust and crumb.
got some great holes and really nice crust. still having some issues with scoring a wet dough. any help for that?