Dear everyone,
I have been on a struggle to reduce my bread crumb, while thickening my bread´s crust. Can anyone advise which recipe should I use to have less protagonist from the crumb and more from the crust? I know that wooden fires tend to thicken crusts but I supposed that it is also a matter of recipes.
Thank you very much in advance for any hints and inputs.
Best wishes from Zürich, Switzerland.
Caroline