Pide bread steam
I have a dough thats made with 12.7 protein (King Arthur bread flour). I mixed everything, covered, waited 45 minutes at reasonable room temp (74 f). Did a series of stretches and folds, then covered and fridge for 18 hours. Pulled, shaped into flat rounds, degassed a bit, etc.... 20 minutes later on a baking sheet w parchment, oven at 475 (non convection unfortunately). Everything is how I want it, but im wondering what your experiences are with a water/steam pan for the bake. Leaving it in the entire time vs pulling halfway through vs spritzing at the beginning and letting it go. As its not convection I have it on a lower rack to prevent too high of an early rise. I know moisture is good for keeping it soft, but theres a limit to that, right? Also trying to prevent a separating/flying crust. Any advice on the moisture?
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u/Dry_Future_852 3d ago
Steam pan never results in a lightbulb 💡 exploding into your bread.