Kye Ameden, post author

February 21, 2017 at 4:33pm

Maria, the wetter the dough, the more steam will be created inside your preheated pot. The more steam, the more your slashes will open and the resulting loaf will be more crusty. You can give this method a shot with practically any bread — you'll just see more pronounced results with recipes that have a higher hydration. Happy baking! Kye@KAF
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