Used to bake my sourdough at 450 for 40 minutes flat, now I start at 500 with steam for 20, then drop it. Game changer.

3 comments

3 Comments

That high heat blast with steam is key for oven spring. Drop to 450 after the initial 20, let it go another 25 or so. Makes the crust way better.

felix_lane9921d ago

Yeah, and a baking steel underneath helps even more with that bottom crust.

wilson.sam13d ago

You guys ever just want to eat the bread? All this talk of steels and steam and temp drops. I just throw the dough in and hope it doesn't burn. My last loaf could have been used as a doorstop.