When baking sourdough loaves, I normally add boiling water to a small pan at the bottom of my oven. Should I do this for sourdough challah? (bonus karma if you can answer in 30 minutes, because I'm final proofing this 6-braid beauty as I type ;) Log in or register to post comments As a general rule, any bread or pastry that has been glazed with an egg wash is baked without steam. Does 34 minutes win? I can use the positive karma. David Log in or register to post comments Thanks David, you win...the loaf ended up cracked a bit on top (perhaps the braids were too tight) and a bit on the dense side... Log in or register to post comments
As a general rule, any bread or pastry that has been glazed with an egg wash is baked without steam. Does 34 minutes win? I can use the positive karma. David Log in or register to post comments
Thanks David, you win...the loaf ended up cracked a bit on top (perhaps the braids were too tight) and a bit on the dense side... Log in or register to post comments
As a general rule, any bread or pastry that has been glazed with an egg wash is baked without steam.
Does 34 minutes win? I can use the positive karma.
David
Thanks David, you win...the loaf ended up cracked a bit on top (perhaps the braids were too tight) and a bit on the dense side...