I've never seen these before here in Germany but I'll try making them today. Hope i don't mess up... So, I've made them and overall they turned alright. I have a question and maybe someone can maybe help me out. The rice crispy thing is falling apart a little bit, not that much but it still bothers me. Does anyone know what I did wrong? Thank you...
Wasn’t sure about the ‘cup’ size, I think I added too much water into the dought My bread outside is crispy yet the inside were like cake, or muffin that kinda stuff, not bread like.😅
Tbsp of Olive oil on the sautee pan medium heat. Slice up garlic clover or two in to thin pieces. Let the garlic pieces cook for a bit and then when they turn brown take them out of the pan carefully. I use a little silicon spatula or maybe a toothpick if the piece is thick enough to pick up. Creates a nice garlic infused olive oil cooking base.
@@ourjourneytohome1646Hello this link doesn't work,not just redirects to where you can comment here to your name @ourjourneytohome. I tried typing in to visit your website and I did but could not find the bread recipe. Is there any way to get it written in the comments here? 🥺 🙏🤔
I just tried this and it is, hands down, THE BEST BREAD I have ever made! I even took a photo of it when I took it out of the oven and sent it to my Mama who is a bread expert (yes - 65+ years of baking does that!). She immediately responded "Send me that recipe! That looks so good!" Is the dough sticky? Yes but that means it is alive and kicking. All I did was scrape it onto heavily floured parchment paper then threw some more flour on top. That took care of the stickiness and allowed me to shape it into a nice little boule. After that I put it on a very lightly floured parchment paper, put it into my 100% ceramic 3-quart dutch oven (so if you can't pick up a heavy cast iron pot, no worries) and baked it for 40 minutes with the lid on, then 13 minutes with the lid off. It came out perfect and incredibly delicious! Thank you so much for sharing with us!
@@habibaahmedsamina flame have to be very very low and the pot have to have thick bottom. If you have no other option you can try but be ready for bottom of the bread to be burnt.
