Kathi

May 25, 2020 at 5:20pm

Great tips!

I have something I'd like to see a tip about. How do you control the crust on a bun (or loaf) so that it is either WonderBread tender on up to "you can dip this in water for 5 minutes and it isn't going to fall apart"

I used an egg wash on my last batch of KAF-recipe burger buns and diluted the egg with water. They ended up super hard, and I've never had that happen with that recipe. I think the water caused the crust to harden up. But what about going the other way?

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