February 4, 2011 at 3:07 am
#716305
christopherboffoli
Participant
Quality ingredients: High-gluten flour, yeast, malt syrup or honey and water from somewhere East of the Rockies. Slow mixing and slow pulling. Proper time to proof. Boiling in water (which gives them the shiny crust and just the right bite). And then the correct baking time (which requires experimentation and adjustment)