Yeah, the best bread I’ve ever had was the one I made last week. I use a focaccia recipe season with rosemary, sage, dried onion, dried garlic, and parsley. I sometimes stuff it with mozzerella with a touch of asiago and parmesian cheeses and Jalapenos, but alternatively I can make it into 2 slender loaves rolled in the cheese and jalapeno for sandwich bread. For soft crust it’s a wash made of egg and water applied every 11 minutes until the cheese on the outside starts to darken, but for hard crust it’s water or oil applied at the start and halfway through. It’s important to make sure every ingredient is room temperature at the start, including the egg.

That aside, we’re discussing anon getting to eat McDonalds by only adjusting the amount, so please try your best to remain on topic.