Trying a new sourdough recipe, and it looks good. Fingers crossed it tastes as well as it looks. I'll make more butter this afternoon to go with it.
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@LewisWorkshop I wish I had an oven that could do this! (mine is gas, which only burns in the bottom, so baking bread makes it burn on the bottom before the top even begins to be brown... )
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@jwcph have you tried putting the bread tin inside a roasting tin on a trivet with shallow water underneath? It stops the bottom of the tin getting too hot and the extra moisture lets the crust expand more before it hardens.
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@LewisWorkshop Neat trick - but wouldn't it also tend to make the crust even harder than "normal"? Seem to remember that "put a pan of water in the oven" is a tip for getting a crustier crust 😁 I prefer it light-ish; your picture looks perfect in that regard 🍞
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@jwcph I actually used the trick on the loaf in the original photo. I find that the baking time has more effect than moisture level. Absolutely saturating the dough itself with water itself does make a crunchy difference though. About 35 minutes gives a nice, thin crust that doesn't flake. Here is a slice photo.
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@LewisWorkshop Thanks for the tips! 🙏 looks absolutely yummy 😊
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text/gemini
