Should I have baked it longer? I didn’t want the crust to get dry/burned again, like my last post. Increased to 70% hydration, but the bottom doesn’t wanna brown much, even I preheated that stone under the broiler/grill for a good hour. Maybe it could have used another minute or two?
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Should I have baked it longer? I didn’t want the crust to get dry/burned again, like my last post. Increased to 70% hydration, but the bottom doesn’t wanna brown much, even I preheated that stone under the broiler/grill for a good hour. Maybe it could have used another minute or two?