I guess there can be TOO much steam. I really want the rice flour to stick so my scoring shows up clearly. I really want to get better at more intricate designs, but I’ve been having issues with most of it disappearing while baking (as evidenced by the bottom 4 loaves).
I open bake my loaves with a boiling pan of water on the bottom rack. To create even more steam, I throw in ice cubes just before closing the door. Well, I completely forgot to throw in the ice cubes on top 2 loaves and got that result. Lovely contrast and just as good of an oven spring 🤷♀️.
Also, side note… I got a swirl in my crumb for the first time and I’m so excited!!!!
by flippyfloop1222
1 Comment
Commercial ovens inject steam for like a few seconds. I think steam is important, but might be overrated.