May 24, 2022 - 4:49pm
Does longer fermentation create thicker crusts?
ChainBaker on youtube claimed in his video [1] that longer fermentation will result in a chewier bread with a thicker crust. Is this true and why does this happen?
ChainBaker on youtube claimed in his video [1] that longer fermentation will result in a chewier bread with a thicker crust. Is this true and why does this happen?