Hello everyone, Image I make bread with French flour, salt, yeast and warm water. Why is the crust hard? Log in or register to post comments Post the formula and a picture of the crumb. Log in or register to post comments Thick hard dull crust, and lack of oven spring, does point to over fermentation/proofing. But a crumb shot will help. Log in or register to post comments 这面包上有洞是怎么回事？ Image Log in or register to post comments
Thick hard dull crust, and lack of oven spring, does point to over fermentation/proofing. But a crumb shot will help. Log in or register to post comments
Post the formula and a picture of the crumb.
Thick hard dull crust, and lack of oven spring, does point to over fermentation/proofing. But a crumb shot will help.
这面包上有洞是怎么回事？