Andrea

February 2, 2022 at 5:15pm

I am a bread baking junkie, and everything worked fine with the recipe, which I followed exactly, using baking steel @475 degrees for 15 minutes, then 12 minutes on an upper shelf. The crust was too dark, almost bitter (burnt). Should I shorten the baking time on the steel, or the baking time on upper shelf, or both.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.