Kit
Hello everyone, I need advice from knowledgeable people, I bake whole wheat wheat (1kg) in a thin-walled form, 15 minutes for 200, then 35 for 180, it turns out a beautiful (golden), crispy crust, bakes well.
I bought forms L11, a maximum of half a kilo, aluminum (thick wall), baked in the same way for 50 minutes, the crust is pale, crunches poorly, and it seems like the bread is baked and at the same time there is something wrong with it, what might be the case, who is familiar with baking bread in aluminum ingots?
before using aluminum molds for the first time, how best to wash them, what to do for the safety of use, fingers feel some kind of plaque, which does not wash off under water ...
Olya2017
the crust is pale, crunches poorly
Kit, read here. Maybe you will find the answer Built-in oven selection # 84

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