Improving the technique of scalding water to use a high amount of non gluten four in your bread dough. This time I added 40% of freshly grounded white corn, which is very easy to get here in Mexico. Very natural. The remaining flour was bread flour.
Love the patterns. I too would like to see a crumb shot. Nd please can you explain more about the technique and how it helps. I've used scalds before in Rye breads. In both cases does it act like a gel?
this is a beautiful bread. i love your stars. would you please post a photo of the crumb?
thanks, claudia
Love the patterns. I too would like to see a crumb shot. Nd please can you explain more about the technique and how it helps. I've used scalds before in Rye breads. In both cases does it act like a gel?