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Visited a bakery in Portland and noticed a key detail in their sourdough
I was on vacation in Portland last month and stopped into a small bakery that had amazing sourdough. The crust was this deep brown color with little blisters all over, something I never get with my loaves at home. I asked the baker about it and she said it is all about steam in the first 15 minutes and using a hot Dutch oven. That got me thinking - I usually just throw a pan of water in the oven, but maybe that's not enough. Has anyone else had luck getting that blistered crust by doing something different with steam?
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hernandez.morgan14d ago
i mean, is it really that deep though? like yeah steam helps but my crusts turn out fine with just the water pan trick and i definitely don't have some bakery level setup. maybe people overthink this whole blistered crust thing when the bread still tastes good either way.
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andrew_miller9013d ago
Tossing ice cubes in the pan was my cheap game changer (way easier than the water pan).
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