35 batches of bread before I finally understood steam

I baked loaf after loaf for 6 years with that oven tray water trick and always got a thick crust, until my cousin in Portland showed me his bread with a crisp crackly top and asked why mine looked so pale. Turns out I was putting the water in at the wrong time, I needed to pour it in right after the dough went in, not before preheating. Anyone else have a baking habit they swore by that turned out to be totally backwards?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.