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Una revisión de Baguette

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The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread's surface, giving a slightly glazed effect. La idea es que los pliegues del paño sirvan de soporte para que las baguettes mantengan su forma y fermenten sin http://travisbbltf.review-blogger.com/16220987/5-t-cnicas-sencillas-para-la-receta-baguette

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