I dont seem to be able to create interesting crust features like ears on the bread I bake. I love how this looks in the artisanal bread I buy, and I want to recreate it at home. Can someone tell me how?
Ive done some shopping for a bread book that speaks at length about crust features, and I havent found one yet. Does anyone have a suggestion to offer?
In some cases I want to produce bread with a thick top crust. by adding a steam pan and spraying the sides of my oven, I can produce bread that comes out of the oven with a very pleasing bit of thin crunchyness to the crust, but that disappears after half a day or so. Thank you!