Nanaissance’s Bread-Baking Journey: Rustic Crusty Bread (2nd Attempt)

Untuk percobaan kedua ini pakai  tepung cakrakembar. Nggak diulen sama sekali. Tp dibiarin sampe ngembang selama 12 jam.
Penampilan: bahenol nerkom.
Berhasil dpt tekstur yang diinginkan: gooey di dalam, crunchy di luar.
Rasa: terlalu asin untuk selera saya. (note: kurangin garam, banyakin gula.)

 

rustic crusty bread ala nanaissance

rustic crusty bread ala nanaissance

20140925_090715

nyobain selai blackberry & apple oma anna

2 thoughts on “Nanaissance’s Bread-Baking Journey: Rustic Crusty Bread (2nd Attempt)

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