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Thought scoring the top of my bread was just for looks until the bakery guy in Portland showed me his steam setup
I was at a sourdough class in Portland last month and the guy running it said a single deep slash plus actual steam for the first 15 minutes gives you way better oven spring than my little decorative cross pattern, and my last two loaves came out taller with an open crumb, so does anyone else here steam their home oven or am I late to this?
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the_ryan3d ago
Tried the steam thing but the real kicker was putting a tray of ice cubes in the bottom of my Dutch oven instead of water, since it creates steam slower and doesn't wreck my crust. Give that a shot if you're getting too much blistering on the bottom.
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