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wherever I saw "putting a wet piece of parchment over the loaves and then removing after 15 minutes" thank you, thank you, thank you.

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TheReturnOfPEB@reddthat.com
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bready@lemmy.world
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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.

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Doll_Tow_Jet-ski@fedia.io
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@TheReturnOfPEB@reddthat.com You put the wet parchment in the oven? With temperature around 230 degrees Celsius?

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TheReturnOfPEB@reddthat.comOP
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I had two loaf shaped things of (475g flour/365ml water/1.5 t yeast/salt 8 grams after 11 hour rise) sitting on dry parchment directly on the rack of the lowest rack with oven @ 485 F for 15 minutes with wet parchment directly on top of two loaf shaped bits for 15 minutes; then 10 minutes uncovered then removed to cooling rack.

i am are still not shaping them quite right but the crust finally showed how i wanted.

thank you for coming to my bread talk.

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