Hello, I have been avidly reading the forum posts on this site for a few months now. I find it the most comprehensive source of decent info about bread baking around.
I have one unanswered question though.
I want really fluffy bread. I know that steam encourages oven spring by preventing the crust from hardening too early. I also know that bakers use a very high temperature in their professional ovens and that this somehow maximises oven spring.
But surely, the higher the temperature, the quicker the crust will harden, preventing further rising?