I just tried out my new linen-lined banneton yesterday with some French bread. I floured it a fair amount, and so, of course, the bread had lots of flour on the surface. Because of the flour, the crust had more of the rustic chewy texture than I would like. Any ideas on how to get a cracklier crust when using floured bannetons?
post #1 of 6
8/31/05 at 1:04pm