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.
I have a designated “bread towel” (a clean dish towel used for nothing else), so I can reuse it every time. It works great for me! I have to start with it fairly wet though.
@TheReturnOfPEB@reddthat.com You put the wet parchment in the oven? With temperature around 230 degrees Celsius?
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.
I put a 9*13 pan with 4c water on a lower shelf.