Looks a bit under baked to be honest, you really want it to fry and brown and crisp up. Otherwise pretty good.
The Maillard reaction (browning) in addition to making things look better will also give it a LOT more flavor. It’s also fairly important depending on the hydration to adjust cooking times to prevent a soggy texture; more hydration = longer cooking.
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Looks a bit under baked to be honest, you really want it to fry and brown and crisp up. Otherwise pretty good.
The Maillard reaction (browning) in addition to making things look better will also give it a LOT more flavor. It’s also fairly important depending on the hydration to adjust cooking times to prevent a soggy texture; more hydration = longer cooking.