Pete Prodoehl 🍕Yesterday’s bread. Turned out okay, but I still think I can do better. It took a long time for the second proof so I’m wondering if I did something wrong.
Airplanista 🇺🇦@rasterweb Pete, #baking #bread must be some sort of weird science. My wife has been baking it for years, and just recently figured out how to get her baguettes and Italian bread to have a harder crispy crust with soft insides. I do not know details, but it somehow involves putting a cookie sheet full of water under the bread while baking to replicate the Syracuse, NY Italian bakery bread she grew up on. Just keep plugging away b/c even the mistakes are usually highly edible.
@Av8rdan For this one I put an inverted baking pan on the top shelf, bread below it, and a pan of boiling water in the bottom to create steam. This is supposed to help create a better crust. Yeah, it’s all weird science!