aceddu wrote:I've been making bread using King Aurthur Bread Flour...I bake it on a stone pre-heated to 450* F...the dough is brushed with either egg wash or corn starch wash,to give it a crust.Then I sprinkle sesame seeds on top...I bake
the bread on parchment paper that I slide onto the stone,which is on the 2nd rack in the oven.I pour 1/2 cup of water into a pan that is on the first rack,to create steam.Seems I always get a crusty top,but I can never get a crusty bottom...any suggestions?
the chorizo kid wrote:use the same method and always have a crusty bottom. however, i spread some cornmeal on the HOT baking stone and i do NOT use parchment paper. why do you use parchment paper under the bread while it is baking?
wheels wrote:Maybe use a couche instead of a screen, roll onto peel?
I find that 'high hyradtion' doughs are more manageable when made using a long fermentation method with a starter (biga or poolish), although I am quite happy making 70% as a 'quick dough' for burger rolls etc.
Hope this helps
Phil
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