6 hours ago, andrewk512 said:
Dave Arnold has been obsessing over it in his podcast the past year; from what I recall it has also been described in Modernist Cuisine/Bread but I've never read it. He is actually using it partially to get the bread more crispy as the idea is getting rid of all that moisture prevents subtle crust sogginess. I'd never seen it described elsewhere so I was shocked to see Anova mention it but they've really captured all the subtle pro secrets (like hydrating doughs) in their recipe guide.
Dave A. is buddies with the Anova folks. Their lead product designer has been a guest on his podcast.
