- Joined Oct 23, 2008
I've made quite a few attempts over the last several years usually following a recipe I find online. Only recently did I start to learn some mistakes I was making.. key differences like how much instant yeast vs. how much active dry to use. Focusing more on getting a good bloom, getting a feel for what is a good hydration by look and feel, etc. These aren't perfect .. and I didn't need to score them but I am really happy with the flaky crust and soft crumb. The recipe I loosely based today's bake on included softened butter. I'm going to celebrate by making a big Italian sub for dinner with genoa salami, ham, and capicola!