Search the Community
Showing results for tags 'crust and crumb'.
The process started yesterday with the making of my own coarse ground corn meal from popcorn, then soaking it overnight in 1% butter milk. I followed the recipe in Crust and Crumb by Peter Reinhart, everything was done by weight rather than volume measures and finished the baking tonight. I liked the end result, texture, taste, and moisture. Here are some photos. The baking time took almost 50 minutes because I used stone bread loaf pan.