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I meant to get back to you sooner, but I wanted to try that bread recipe first so I could give you a real answer.
The dough turned out best when I let it rest longer than the instructions suggested, and shaping it with damp hands made everything easier.
I used a deeper dish the second time, and the edges came out softer while the top still had that crisp texture you described.
You were also right about adding herbs at the end instead of the beginning.
The flavor stayed brighter and the whole kitchen smelled amazing without being overpowering.
I can write out the exact steps I followed if you want something simple to save for later.
Also, if you come by this weekend, I will make another loaf and we can compare notes while it cools on the counter and pretend we know what we are doing.
The dough turned out best when I let it rest longer than the instructions suggested, and shaping it with damp hands made everything easier.
I used a deeper dish the second time, and the edges came out softer while the top still had that crisp texture you described.
You were also right about adding herbs at the end instead of the beginning.
The flavor stayed brighter and the whole kitchen smelled amazing without being overpowering.
I can write out the exact steps I followed if you want something simple to save for later.
Also, if you come by this weekend, I will make another loaf and we can compare notes while it cools on the counter and pretend we know what we are doing.
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