Naomi

January 21, 2018 at 12:35pm

1/21/18 Greetings. Problem-solving. Suggestions, please. " Artesianal" breads continue to come out tough. Use KA flour, their starter and follow directions very carefully, weighing ingredients and only use bottled water. Bread looks good but tough. Steam cook in pre-headed pan with Dutch oven; Lame, although sharp, drags. Third time for this. More water? Shorter baking time? (Use pre-heated pan, 500 degree F oven" Houston, Texas. Thanks.
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