Macgilly

April 17, 2021 at 3:00pm

In your blog you wrote:
"Steam’s moisture keeps the surface of the dough cool for a longer amount of time as the loaf bakes, which allows enzymes (from the yeast) to continue reducing the starches in the flour to simple sugars."
Here you say too much steam makes a thick crust? I believe I read here that the steam keeps the surface soft, allowing for oven spring. Please explain.

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