Re: Pizza in Germany

Quick update on the bread with Ambrosia & Tipo 1 flour…

Bread came out nice, albeit the crumb being a tad too tight. The bread spice mix was amazing, I can higly recommend this one.

But what ticks me off the most is the bread’s color. I was shooting for a much darker and crunchier crust but didn’t get it. I honestly believe that I mismanaged the oven’s temp and the use of the cast iron cooker. Should have put the bread on the lid, instead of in the deep cooker like it’s described in the Tartine book.

Those are changes that will be made with my next breads.