I need one that rises huge, with a hard crust, but soft on the inside. Please tell me the recipe, temperture, what you did, etc. I dont know if it's my kneading technique, I knead it little at first, let it rise, than punch it down, let it rise again, shape it, let it re-rise for like 10 minutes.
I think it's my recipe, tell me everything please, I want to get this down for tomorrow dinner. Help me out. Much thanks amore compadres.
I think it's my recipe, tell me everything please, I want to get this down for tomorrow dinner. Help me out. Much thanks amore compadres.