Do you mean put water in the vessel ?Try baking in a pot with a lid. Steam stays within the vessel and final bake with lid off.
Much more controllable than steam from water in tray.
Deeper scoring will eliminate burst outs and promote better oven spring
Give up and go to Lidl is always an option….
Catchy tune
I know, right. Saw that as i was listening to something else and thought of this..maybe 'London's Burning' would be apt for Bod's latest loaf. I like a hint of charcoal on the crust. Gives it xtra crunch.Catchy tune
Did you see the picture of sourdough with charcoal added to it?I know, right. Saw that as i was listening to something else and thought of this..maybe 'London's Burning' would be apt for Bod's latest loaf. I like a hint of charcoal on the crust. Gives it xtra crunch.
I did not. Does it cure flatulence?Did you see the picture of sourdough with charcoal added to it?