Too much steam?
I'm wondering if I'm producing too much steam in my baking. My last couple of batches of baguettes have been pretty much a disaster, with sickly pale crusts and no good internal air pockets. I've tried various recipes in the past few weeks (proth5, King Arthur, Bertinet, Acme, etc.) and oven temps that vary from 400 to 500 degrees. I use a stone and an oven thermometer to check temps. My steaming method consists of pouring boiling water over 3 tightly wrapped terry towels in a pyrex dish at the bottom of the oven, which remains in place for the first 6 minutes of baking. Any ideas?
Thanks for any help.