Steaming a FULL oven
I've got a question. I recently baked 12 loaves (boule) at once in my range oven using both racks. The bread turned out ok, but I want more steam.
I spritzed the oven and loaves every five minutes for the first fifteen.
The oven spring was great but I'm used to baking in the dutch oven and i miss the glossy crust!
Tried to upload a pic of my setup but it keeps rotating upside down!
Thanks for the input!