January 2, 2010 - 3:45pm
Help - Should I add steam when baking sourdough challah?
When baking sourdough loaves, I normally add boiling water to a small pan at the bottom of my oven. Should I do this for sourdough challah?
(bonus karma if you can answer in 30 minutes, because I'm final proofing this 6-braid beauty as I type ;)
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As a general rule, any bread or pastry that has been glazed with an egg wash is baked without steam.
Does 34 minutes win? I can use the positive karma.
David
Thanks David, you win...the loaf ended up cracked a bit on top (perhaps the braids were too tight) and a bit on the dense side...