48 posted 1 year ago by imissvoat 1 year ago by imissvoat +48 / -0 30 comments share 30 comments share save hide report block hide replies
I’ve not heard of the boiling water underneath. What is the purpose of that?
Gives it the nice chewy crust. German bakers steam the bread for 15 sec as soon as they put it in the oven (at least they did in 1993)
It actually gives it a chewy crust.
It's essentially a water bath. It keeps the temperature consistent around the entire pan so you don't get done/undone areas. Search "water bath baking" for a better explanation.