General Discussion > Food & Drink
Tried and Tested
Clive:
I had no idea that salt was essential for good crusts. My breadmaker turns out wonderful rustic-type crusts with the small amount of salt I use so I will try further reducing it to see what happens! The crusts are so much nicer if eaten on the first day after baking!
Rik:
Agreed, but you can refresh a loaf in the oven on its second day, Clive, and it's almost indistinguishable from fresh baked.
Clive:
Oh that's a good tip! Didn't know that before.
Rik:
Heat the oven to Gas Mark 7, 220C. Put the loaf under a running tap briefly so the outer surfaces are all damp, put in the oven, leave 12-14 minutes. Allow to cool.
Clive:
Thanks Rik. I'll give it a go.
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