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Customer said my baguettes were too pale, now I use a spray bottle
Had a regular at my stall in Portland tell me the crust looked almost white and tasted like bread dough. I started spritzing the loaves with water right before they go in the oven, and the color difference is night and day. Anyone else get stuck on an easy fix like that for way too long?
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eva2436d ago
Three weeks ago I had the same lightbulb moment with my rye loaves at the farmers market, except I was using a wet towel to pat the tops before baking. Took me six months of cranky customers telling me the crust was too soft before I realized a cheap mister from the dollar store did the same job with way less mess. Now I spray twice, once right when they go in and again after five minutes, and the crackle is honestly ridiculous. You're totally right that it's one of those fixes that feels almost too simple to believe at first. Makes me wonder what other stuff I've been overcomplicating for years when the answer was just sitting there in a spray bottle...
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