I was talking about it yesterday, and with white, you can have ciabatta, french bread, foccacia etc. Can you do it with brown? You don't seem to see much variety in brown loaves, or even granary. I postulated that it was probably down to the gluten.
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.
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