All that bubbling on the crust. I let it sit out while the oven heated. It had an overnight retard in the fridge and did not seem wet when I baked it. Heated the bottom and soaked the top of the cloche. Too much steam?
All that bubbling on the crust. I let it sit out while the oven heated. It had an overnight retard in the fridge and did not seem wet when I baked it. Heated the bottom and soaked the top of the cloche. Too much steam?
Already a member? Login
Replies
Hello Light_Work.
The solution may be found here:-
http://sourdough.com/forum/topic/9