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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?
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evan_dixon671mo ago
Big time. Tried the damp towel trick on my last batch of sourdough baguettes and the crust crackled like crazy, way better than just spritzing water in there. Honestly thought it'd make things soggy but nope, it gave em that perfect crispy shell without being a chewy mess. Damp towel method is legit for baguettes, been doing it every bake since.
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