blisters in crust and crackling when cooling

redhedbread

Hi there! New to this website...so much info!! Can anyone elaborate on how to get those lovely blisters under the crust? Also, how to get the magical "crackling" of the cooling crust? Is it merely long cold proofing in the fridge, or is it steam, or both? or neither?!?! Thanks!

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TONYK 2011 May 17

I HAVE BEEN USING THIS RECIPE AND I FIND THAT THE OVERNIGHT RETARDATION WILL HELP PRODUCE THE BEAUTIFUL BLISTERS --- I ALSO USE STEAM --- THAT IS ALL I KNOW --- TRY IT AND SEE WHAT YOU GET  --- IT IS WORTH IT ---

 

TONYK 

redhedbread 2011 May 18

Thanks much...baked a few laoves this mornign after a 12 hour cold proof and loads of steam...voila! Lovely blisters!! yippee!!!!

redhed

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