Hi Everyone,
It's been really a long time since I've created a new post for the blog, but I'm still baking lots of bread.
Just when I thought I've finally "arrived," I discover once again that there is so much more to explore.
My newest goal is to make bread that is light in weight, with a thin, blistered crust. I'm slowly getting there.
In the past, most of my loaves had a thick, tough crust that was hard on the teeth. Now, I"m using lots of steam to forestal crust development to arrive at the place where I want to go.
More on this later.
It's been really a long time since I've created a new post for the blog, but I'm still baking lots of bread.
Just when I thought I've finally "arrived," I discover once again that there is so much more to explore.
My newest goal is to make bread that is light in weight, with a thin, blistered crust. I'm slowly getting there.
In the past, most of my loaves had a thick, tough crust that was hard on the teeth. Now, I"m using lots of steam to forestal crust development to arrive at the place where I want to go.
Check out Marty's wonderful pizza that he bakes in an oven on the back of his truck.
2 comments:
It's very informative and useful for me thank you for posting.
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