The Baker's Hotline

January 17, 2019 at 12:44pm

Hi Katy! We tend to go with the cast iron skillet method because it allows the steam to continue billowing throughout the oven for several minutes. A layer of sprayed water on bread will evaporate almost instantly and won't leave as much steam in the oven. Its effect won't be as dramatic as it is with the cast iron skillet method. Annabelle@KAF
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