7h • 💬 General Discussion
Open Baking Question
Hi amazing bakers! As I keep experimenting with open baking, I notice when I place 4 loaves in my oven on my baking steel it takes forever for my loaves to brown. I’m guessing that two things are happening. First, the temperature of the steel naturally lowers with more cold dough in the oven. Second, there is extra steam with more loaves.
Would it help if I turned my oven up to 475 for the initial bake with steam? Do I still need both the lava rocks, and water soaked kitchen towels in a pan with the additional loaves??
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Open Baking Question
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