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Okay I've put at least 15 hours into this project and one of my strings snapped when I was tying it off and it is so close to the base that there is no way for me to tie the ends together. Please help I'm not even half way done with this.
Today, I made bollio bread, but it came out too brown and cooked too long. http://www.geniuskitchen.com/recipe/mexican-bolillos-crusty-oval-rolls-12298 I followed the recipe to the letter, sort of. I use all purpose unbleached flour, no corn starch glaze, it made the crust even thicker. Maybe my oven thermometer is off. IDK. 425* for 30-35 min. I took them out at 25 min. And covered them in butter, then, put them in ziplock bags. Still, they are over done. Any suggestions how to make them light and fresh, like the store bought?