Thanks and we did. I like your idea for flake salt. What do you think maybe use butter as the fat, no salt added in the dough, then water wash with the salt?
I would keep the recipe the same, but then maybe crank up the heat in the oven with a small pan in the bottom- place the dough inside and then a small amount of eater in the bottom to create a burst of steam (like baguettes is what I’m thinking of)
Thanks and we did. I like your idea for flake salt. What do you think maybe use butter as the fat, no salt added in the dough, then water wash with the salt?
I would keep the recipe the same, but then maybe crank up the heat in the oven with a small pan in the bottom- place the dough inside and then a small amount of eater in the bottom to create a burst of steam (like baguettes is what I’m thinking of)