I finally figured out why my sourdough crust was so tough after 8 failed loaves

Took me way too long to realize I was steaming my oven wrong. I kept using a spray bottle and it just wasn't cutting it. Finally tried putting a cast iron pan on the bottom rack and pouring boiling water in it right when I put the loaf in. That extra steam made the crust way softer and more chewy. I wasted like 20 pounds of flour over 3 months before I figured this out. Anyone else have a stupid simple fix that took them forever to find?

2 comments

2 Comments

ninas701mo ago

Omg the cast iron pan trick changed my whole baking game too. I couldn't believe it was that simple the whole time.

kim.sandra1mo ago

Funny how real life works like that. Simple fixes hiding in plain sight.