June 16, 2019 - 8:42am
how the get the similar effect on the crust
hi everybody
I 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
hi everybody
I 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
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.