Quote:
Originally Posted by CakeLady
Quote:
Originally Posted by CapeTownMommy
So Natalia, tell me how you get yours textured like in the pic you posted? Mine was just dome-shaped, with no texture on the crust. Tasted FANTASTIC but I'd like to make it prettier, KWIM?
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I'm not Natalia, but I know that I cut slight hash marks with a knife in my bread before rising....it looks pretty and gives it room to rise.
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Yes, did you slash the dough like they tell you to?
This is a quote of #8:
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
If you did that and it did not do anything ... I don't know, your dough might have been too wet but I still think it should work some.