That addition moved me one huge step closer. I don’t remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.
That addition moved me one huge step closer. I don’t remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.
When exactly? And what is that supposed to do?
I expect it’s to generate steam in the oven for the first part of the bake. I just put ice chips in my Dutch oven after I get the boule in there, but I should try this.
Steam contributes to a good rise, if I’m not mistaken.
Ah, yes that makes sense.
I have a small aluminum tray with rocks that I put on the oven floor. After heating up the oven, I put in the loaf, pour a bit of water on the rocks and quickly close the door. That works fine for me.
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