Found the secret to better sourdough crust

I baked sourdough for 2 years with decent results. Then I started spritzing water in the oven during the first 10 minutes of bake time. My crust went from sad and pale to golden and crackly. The oven spring improved too. I use a cheap spray bottle, nothing fancy. It made a huge difference for me. Has anyone else tried this over using a steam pan?

2 comments

2 Comments

milap352d ago

Wait, you mean two whole years without ever trying steam? That's wild to me. I've been doing the spray bottle trick for about six months now and honestly I can't imagine going back. The puff you get on the crust is just night and day different. Have you ever used a Dutch oven before or did you just jump straight to spritzing?

gonzalez.wesley1d ago

Funny enough I actually started spritzing because my cat knocked over my steam pan and I didn't have a backup. Ended up grabbing a random spray bottle from under the sink and just went for it. Now I keep three spray bottles around the kitchen just in case.