I’ve been making wheaten for a few weeks now and I never seem to get a real deep crust. Any time I order wheaten bread in good restaurants the crust is thick, crunchy and flavoursome.
I saw this recipe which looks great, from the chef-owner in Stock kitchen but it doesn’t mention any measurements https://youtu.be/Q82xFxQhqYw?si=-xv71YgnKr0mMyyY
Does anyone have any tips for a deep crunchy crust? I have never used treacle or stout so maybe they’ll help!
by fiosrach123
1 comment
How long are you cooking it for? I find a decent burn on the outside creates a thicker crust
My recipe is from Noel McMeel