Wednesday, March 19, 2008
cover on for 10 minutes at 475 and then off for 30 minutes at 400. Made with 1 cup starter.
another excellent bread, but the crust is still a little too thick. Have not yet been able to make a thin crust.
The hornos photo is from the Isleta Pueblo
Posted by Breadhunter aka Stu Silverstein at 3:27 PM