Done with its final rise, now for a 375 degree oven for about 40 minutes. I went out looking for unglazed quarry tile to put in the oven, its a cheap way to make your own pizza stone, but couldn't find any. The stone helps keep the temperature. You can dump a little water in the oven right before closing it to steam and make a crisper crust. I haven't been steaming my bread lately, think the moisture in the air makes the crust perfect.
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