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