Still only yeast raised white bread but the crust was crackling! The crumb was the same uniform and disappointing. I retarded the bigga for 4 days and made a single loaf out of the whole batch. After 30 minutes at 500F , an internal temp. of 195 F was as close as I could get.
Still only yeast raised white bread but the crust was crackling! The crumb was the same uniform and disappointing. I retarded the bigga for 4 days and made a single loaf out of the whole batch. After 30 minutes at 500F , an internal temp. of 195 F was as close as I could get.