This has to be my bread of choice, a classic Vienna baton. To get - TopicsExpress

This has to be my bread of choice, a classic Vienna baton. To get that egg shell crust, light silky but open texture, you need the right blend of flours with an addition of malt flour correct dough temperature and ideally a steam filled Vienna oven, but I had to make do with the usual suspects, a tray heated in the oven and a cup of water chucked in and door quickly closed, will go lovely with our salad tonight,Delish.

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Im stoked for thanksgiving! I get TWO dinners! I made homemade