November 26, 2015 - 1:00pm
WHICH FACTORS EFFECT A BAGUETTE'S CRUST??
Hello there,
I know how to get a crunchy crust, by controlling the steam. However, what other factors effect the crust?
I have seen crusts of all types: reddish, yellowish, smooth, rough, with or without bubbles, clean edges of the cuts, rough edges, etc, etc. Yet I have no idea how to achieve such variations.
Any suggestions?
Happy Thanksgiving,
David