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Finally nailed my baguette crust after switching from a regular baking sheet to a cast iron skillet
Honestly, I've been baking baguettes for about a year now and the crust was always just okay, never that real crackle. Last week, I tried preheating a cast iron skillet on the bottom rack of my oven while it warmed up, then poured a cup of hot water onto it right when I loaded the loaves. The steam was way more intense and immediate than my old method of just spraying the oven walls. The crust on my last batch from Tuesday was perfect, with that real snap. Has anyone else found a better way to get steam in a home oven?
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grace_johnson96mo ago
Try adding ice cubes instead of water for a longer steam burst.
5
bettyk534mo ago
Got a pizza steel at a garage sale last summer and tried it for baguettes on a whim. Ended up with a bottom crust so dark it looked like a burnt offering, but that crunch was insane. Now I'm wondering if I should try the cast iron in there too or just stick with my accidental pizza steel method.
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