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harper_burns591d ago
That olive oil trick is a game changer. I did a 50/50 split with avocado oil once and got this crazy shiny, crackly crust that sounded like glass breaking when you cut it. The crumb stayed super soft too. What kind of olive oil did you use, the regular stuff or something fancier?
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thompson.julia1d ago
My friend tried that avocado oil swap and her loaf looked like a glazed donut (in a good way, I swear).
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I mean, I've had the total opposite happen. Last time I used avocado oil, my bread came out kind of greasy and heavy, like it didn't bake through right. It was shiny, but in a wet way, not a good crackly way. Maybe it's just my oven, but I stick with regular olive oil now, the cheap kind. It gives me a better rise and a crust that actually crisps up.
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