Dolly Goolsby

October 26, 2020 at 3:39pm

My sourdough boule, babied in a preheated Dutch oven, has a crust that is too dense. Do I need to have a pan of water in the oven while the bread bakes to create more steam? I have been baking the bread for 20 minutes with the lid on the Dutch oven, then 20 to 25 minutes with the lid off.

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