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| Joined: | 06-10-2005 |
| Location: | Big "D", Texas USA |
| Posts: | 19 |
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Last edited on 09-18-2005 03:35 am by Panini
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| Posted: 09-18-2005 02:32 am |
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Panini
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I have to agree with Mark on this one. As you may know, I have owned bakeries for years now. The only thing I would do different would be to spray a little H2O on the outside of the dough to to create a little stream. The result will be that rustic crusty look all of us artisan bakers yearn for. Last edited on 09-18-2005 03:35 am by Panini |
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