April 4, 2024 - 6:52pm
Something that puzzles me
Hello bakers,
I recently read Sarah Black’s One Dough Ten Breads book and while I found it very interesting, there was something that puzzles me in her baking instructions : for all the recipes she uses the lava rocks method to create steam in the home oven, but she never removes them after the customary first 15-20 mins which is what I’ve learned ever since I started making sourdough and other artisan loaves.
As far as I understand it, the steam is only useful/required during the initial baking time to encourage the oven spring correct?
BTW it’s a shame that her book is out of print, I think is a book worth having on hand.
thanks, look forward to your comments.