Testing sourdough bread baking without Dutch oven using water steamed in the oven directly... Too much steam, my bread is like a flying saucer! I need to study more technique ;)pic.twitter.com/jFYG6BJwoF
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interesting... haven’t tried outside of a dutch oven but i’m afraid of losing that oven spring. how much outside water (not in the dough) did you have in the oven?
I had put one plate of water in the oven during heating the oven until water is boiling... no turning heat in the oven to avoid drying too fast... the bread rose well but then there is too much steam so it prevents it from rising more and the crust stays a bit soft at bottom...
Next time I'll reduce water quantity (like one glass) and I'll throw it on hot oven drip pan to have immediate steam after 1mn baking the bread... I'll test, I'll tell you
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