August 14, 2011 - 8:18am
to steam or not to steam
I am pretty new at this bread thing, and like a good little student, I have following the experts' instructions and doing the steam thing for all of my crusty type loaves. I was wondering if you all steam for sandwich loaves, or focaccia loaves. I would think not, because if I'm not mistaken, the idea behind the steam is to make a better crust, right?