I am new to bread baking, came across Peter Reinhart BBA book and followed his instruction on cold retardation method for baking focaccia. It has a crispy top and soft centre. But I am not so sure how to judge a focaccia if it is a good one or average one.
Can you please point me to the right direction?
And now, right before bed, you've made me hungry.
but if you want it even more crispy, bake it more next time ;)
thank you!! My second batch is waiting to go into the oven now ^^ Will bake it a bit longer see if i can get a crunchier crust