To bake bread with a crisp crust, many recipes suggest creating steam by spraying the oven with water at the beginning of baking or setting a simmering pan of water in the oven. I’ve gotten the best results, however, by simply wetting my hand and running it down the length of the loaf before putting it in the oven. This technique provides the perfect amount of evenly applied moisture to create steam, and it produces a more uniformly browned crust.
Mebeier , via email, None
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