Recently started my baguette addiction after a few years of sourdough baking with a Dutch oven. I am struggling with learning how to use the baking stone, transfer peel, steaming the oven, and shaping… but happy with how the crumb turned out! Despite its ugly appearance, it tasted good as well.
Does anyone have tips for creating steam in the oven? I saw on YouTube using a tray for steam towels and using lava rocks, but not really looking to buy new tools at the moment. Any simple fixes possibly? I tried a baking sheet at the bottom and just poured boiling water on it which created some steam but not as much as I would have liked.
by theamazingbroccoli
1 Comment
Baking sheet with water is trhe best method I know, if you need more steam, add more water witha deeper tray. If you are trying to generate more water, have the baking tray in while preheating the oven (you will need more water this way as you will loose alot of steam when you open the oven to put it in) and that way there is never a dry time in you oven.