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Picked up a trick from a bakery in Austin that changed my crust game
I was at Easy Tiger in Austin last month and watched their baker dust the counter with rice flour instead of regular flour before shaping. Tried it on my next batch of baguettes and the crust came out way crispier. Has anyone else experimented with different dusting flours for shaping?
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maxpalmer2d ago
Rice flour is a game changer for sure, but try using semolina next time... it adds a slight crunch and a nutty flavor that regular dusting can't touch.
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the_avery2d ago
Oh man, I was totally skeptical about rice flour for dusting. I always just used regular flour and figured it didn't matter that much. But now I'm kinda embarrassed I didn't try it sooner. I started using it for my ciabatta rolls and the bottoms don't get that gummy layer anymore, they just come out super crunchy.
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