Michael_Schaap
Cook
I was wondering how you guys solve this problem.
How do you keep your dough from being "crusty" on the top.. or dry/flaky?
The last time I made bread I was following directions in "The Breadmakers Appprentice" and after rising it said to not knead much... but the dough was very "crusty" on top.. had to knead a bit. Or would this "crustyness" just bake right in with the rest of the dough and I would not even notice?
How do you keep your dough from being "crusty" on the top.. or dry/flaky?
The last time I made bread I was following directions in "The Breadmakers Appprentice" and after rising it said to not knead much... but the dough was very "crusty" on top.. had to knead a bit. Or would this "crustyness" just bake right in with the rest of the dough and I would not even notice?