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Unread 07-19-2009, 11:36 PM   #13
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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That is good looking bread. Not sure about the recipe requirements, but I found more success with getting bigger holes my using a higher protein flour mixed into the recipe, a longer colder proof and making sure there was some moisture when the dough was placed.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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