Did a batch of saltless white (70% hydration, fresh yeast, room-temp ferment + 2 proofings) to simulate bread I was eating in Italy during a recent vacation there, and got an OUTSTANDING crackle from the crust. You can even hear it over the noise of the oven fan in this YouTube video:
http://www.youtube.com/watch?v=3EHY5HSnLaw
Enjoy!
to listen to :)
I've never baked a singing bread (yet...), and I've always wondered what it would actually sound like.
Thanks!
what's the trick for getting that to happen?
FF