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Tag Archives: oven spring
Why bakers steam their bread (and how you can too)
One of the differences between home and professional bakers is that commercial bakeries have ovens which release copious quantities of steam on demand. I got a lesson this week in why steam is important, when I took a Sourdough Rye … Continue reading
Posted in Cooking
Tagged caramelization, Jeffrey Hamelman, King Arthur, oven spring, oven steam
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