A very wet dough (high hydration) = open crumb structure, thin & crispy crust.
High amount of gluten formation = rubbery appearance. I don't like it.
Great flavour, nevertheless. No idea what prompted me to choose a square pan over a sheet pan. Not using my brains much.
I love Blue Jacket Flour from Taiwan!
If you'd learn to troubleshoot your bad bread, here's a good read.
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