February 15, 2019 - 3:41pm
Less steam vs more steam in bread baking - Real world results?
No steam vs. little steam vs. moderate steam vs. heavy steam?
What would it look like in the real world?
Also:
Baking Baguettes at 180c vs 240c vs 260c?
I know that releasing steam right after the initial O.Spring has finished is crucial for browning and 'crusting'
Theoretically what will happen if I keep the steam going longer? (any side effects?)
Thanks!!