Log in or register to post comments Holy moly, bring out the sun screen! Log in or register to post comments Hell, I was pleased!!! Log in or register to post comments Love that bold bake! Log in or register to post comments Thanks so much!!! Log in or register to post comments and you always have that lovely oven spring in the morning! Kat Log in or register to post comments Thanks! Log in or register to post comments How times have changed! We love them and this bold bake. Any bread that looked like that would have to taste great! Log in or register to post comments Do you know what causes blistering or not? Is it proofing time? Log in or register to post comments "Do you know what causes blistering or not? Is it proofing time?" - Blisters are a result of a retarded dough (refrigerated for 9 to 12 hours) which greatly improves the taste of the resulting bread. In France, blisters are considered a defect.Wild-Yeast Log in or register to post comments Here's the rest of yesterday's bake. Two plain and two rosemary and lemon zest. Log in or register to post comments
How times have changed! We love them and this bold bake. Any bread that looked like that would have to taste great! Log in or register to post comments
"Do you know what causes blistering or not? Is it proofing time?" - Blisters are a result of a retarded dough (refrigerated for 9 to 12 hours) which greatly improves the taste of the resulting bread. In France, blisters are considered a defect.Wild-Yeast Log in or register to post comments
Here's the rest of yesterday's bake. Two plain and two rosemary and lemon zest. Log in or register to post comments
Hell, I was pleased!!!
Love that bold bake!
Thanks so much!!!
and you always have that lovely oven spring in the morning! Kat
Thanks!
How times have changed! We love them and this bold bake. Any bread that looked like that would have to taste great!
Do you know what causes blistering or not? Is it proofing time?
"Do you know what causes blistering or not? Is it proofing time?" - Blisters are a result of a retarded dough (refrigerated for 9 to 12 hours) which greatly improves the taste of the resulting bread. In France, blisters are considered a defect.
Wild-Yeast
Here's the rest of yesterday's bake. Two plain and two rosemary and lemon zest.