You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
What it is, and soon what it was
- Thread starter oldhippy
- Start date
Baking a fresh loaf every other day, crunchy crust. Broiler tray on rack under bread stone. 1 cup of water added to hot preheated tray at bake start.I love it when you bake fresh bread. Every Sunday?
I bet it's all crunchy on the outside and soft on the inside.
Baking a fresh loaf every other day, crunchy crust. Broiler tray on rack under bread stone. 1 cup of water added to hot preheated oven at bake start.
Yup. Lots of people don't know that steam is what makes it crunchy.
Use parchment paper, let rise on it with a little corn meal mostly for taste. Find it easier to slide the unbaked bread onto the stone that way. Less deflation. Later. EdDo you put a little cornmeal on the stone so the bread won't stick to it?
Use parchment paper, let rise on it with a little corn meal mostly for taste. Find it easier to slide the unbaked bread onto the stone that way. Less deflation. Later. Ed
I see. So you actually pre heat the stone. I thought you might let the bread rise on the stone and then put it in the oven.
Sorry for asking so many questions. Worked 20 years in a bakery in NJ. My father had 2 bakeries before he died.
Let the bread rise 45 minutes before and 45 minutes during the preheat.I see. So you actually pre heat the stone. I thought you might let the bread rise on the stone and then put it in the oven.
Sorry for asking so many questions. Worked 20 years in a bakery in NJ. My father had 2 bakeries before he died.
donaldjledet
Senior Member
Yes Nice one of the reasons why I miss my grandmother so much. She would cook about everything from scratch in them good old iron pots and skillets.