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A customer at my shop in Denver told me something that changed how I make sourdough
This older guy came in last Tuesday and bought a loaf of my country sourdough. He came back the next morning and said, 'Your crumb is nice and open, but the crust lacks that deep, caramelized flavor.' He explained he used to bake in a home oven with a cast iron pan of ice cubes on the bottom rack to create more initial steam. I tried his method with my next batch, placing a pan with 2 cups of ice in my deck oven during the first 10 minutes of the bake. The crust color and flavor improved a ton. Has anyone else found a simple trick like this that made a big difference?
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leebrown1mo ago
Honestly, that ice trick is a total game-changer for home bakers too.
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