hi everybodyI like to have similar crust effect (i mean those cracks not the scored part) but i have no idea how to achieve one, i appreciate if anyone can help Log in or register to post comments It looks like they just squeezed and mashed the bread after it cooled. Log in or register to post comments That was my assessment also! Log in or register to post comments to form a thin, crackly crust like that. The bread shrinks slightly as it cools, producing the “alligator” effect. Paul Log in or register to post comments I get that crust when I make Carol Field's Pane di Como from The Italian Baker and I over proof the loaf. Log in or register to post comments
It looks like they just squeezed and mashed the bread after it cooled. Log in or register to post comments
to form a thin, crackly crust like that. The bread shrinks slightly as it cools, producing the “alligator” effect. Paul Log in or register to post comments
I get that crust when I make Carol Field's Pane di Como from The Italian Baker and I over proof the loaf. Log in or register to post comments
It looks like they just squeezed and mashed the bread after it cooled.
That was my assessment also!
to form a thin, crackly crust like that. The bread shrinks slightly as it cools, producing the “alligator” effect.
Paul
I get that crust when I make Carol Field's Pane di Como from The Italian Baker and I over proof the loaf.