Boule from Artisan Bread in 5
Hi guys, please check out my boule from Artisan bread in 5.
How do I accomplish a softer crust?
Basically, it's a no knead dough, master recipe from the book - with 1 day fridge storage. I plan on using these for my panini's and salads. One of the things I'm finding is that the crust is really hard and probably will be too hard to pull and enjoy a sandwich.