oven spring good / springing for a new oven bad
This list is great -- I'm spending a ridiculous amount of time reading the posts -- my husband thinks it's hilarious. And I'm really enjoying my beginner's attempts at bread-making. Quick question: My (one lonely!) bread book advises to spray a bit of water into the oven. But there seems to be general agreement (from what I've read so far, anywa, on this list and elsewhere) that the more moisture, the better. So.... I've just been tossing a cup or two of water into the bottom of the oven and then slamming the door shut. It immediately turns to steam, of course. The results seem good... I wonder, though, if I am going a bit overboard and risking my landlord's oven! Thoughts?