I made these at the weekend with Allison's Very Strong Bread Flour (even higher gluten than normal bread flour) and they were truly awesome and were good the next day as well (they didn't last beyond that!):
The picture is straight out of the oven, they actually looked better after they had cooled down.
Definitely going to try the crusty finish method to see how they turn out and probably a spelt version, any recommendations on flour proportions and how much milk to use for them?
The picture is straight out of the oven, they actually looked better after they had cooled down.
Definitely going to try the crusty finish method to see how they turn out and probably a spelt version, any recommendations on flour proportions and how much milk to use for them?