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"bubbles" in crust
I am achieving that "bubbly" (small air bubbles in surface) look in my crust only sporadically. I have heard someone say that this has to do with the water level on the crust, or perhaps how much steam is available early in the bake. I have heard other people say that the best way to get this effect is to retard your dough at some point. Any definitive advice on this?  |
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