The first time it was slightly underproofed so it kinda exploded in the oven (making
a wonderful crust by the way, which I love in breads) as you can see in the pictures in this post.
Mine turned out with
a wonderful crust on the outside but still sooooo gooey when you cut into it.
It adds
a wonderful crust and a little extra sweetness.
Thanks for
the wonderful crust recipe, Megan!
I love salmon and you have indeed created
a wonderful crust with lots of good flavors.