Learned a steam trick at a bakery in Portland last month

I was watching a baker at Nuvrei line his oven with a damp towel during the first 5 minutes of proofing, and my bread crusts have been way better since I tried it. Has anyone else messed around with steam timing for baguettes?

2 comments

2 Comments

lily9722d agoMost Upvoted

Think that damp towel is just adding stale moisture and making your crusts tough instead of crisp.

ryan71922d ago

@lily97 so would a light toast in the oven be better instead?