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?
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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