Doors and WFO bread
Some have asked for some pictures of my oven and door. So, here you go...
I LOVE baking bread in this thing, almost more than I do pizza. Yesterday's batch came out nice, but I noticed that only the ones that I really pushed in the oven got the hard crust I was aiming for. I think I may have overdone it with the steam (cast iron skillet with water, plus mister). Is there any way to have to much steam? Is that the cause of my softer, yet dark crust? Thanks for the help! Love this forum!