So I seem to have something amazing, but I'm wondering if its not also a bit of a curse.
Every successful loaf I have baked I've baked on silpat, starting with a cold oven, and baked at 375F. Every one has turned out with an amazingly crispy crust. The crust is thin, no too much, not too little, at least for my liking.
But from everything I read to get my crust I need to bake on a stone, at 450F+, and with some added steam. I don't know why I don't need this stuff...
So here's the curse part. What if I want to bake an English Muffin. Haven't tried one yet, but I don't know why it wouldn't end up with the same crust as everything else I've baked.
If my stove only knows how to make crispy crusts, how do I get a soft one?