Crispy crust on a soggy day?
UPDATED: Adjusting ingredients as shown below, and a bolder bake — to nearly 220°F internal temperature — yielded pleasntly crunchier crust with even more pronounced flavors. Color is so bright I think I may have forgotten to add the rye flour. I've decided I like the formula both ways, just depends on what a person wants. New photos at end.
- Log in or register to post comments
- 7 comments
- View post
- Home Baker's Blog