Found a better way to get my sourdough to spring in the oven

My loaves were always flat and dense no matter what I tried. Then I read about putting a cast iron pan on the bottom rack and tossing in a few ice cubes right when I load the dough. Tried it last Sunday with my usual 75% hydration recipe and got the best oven spring I've ever had. Anybody else use this trick or have another way to add steam?

2 comments

2 Comments

robertb3011d ago

Wait, you're telling me I've been fighting with steam pans and towels for nothing? I always thought the ice cube thing was just some Instagram fad that wouldn't actually work. Guess I gotta give it a shot next bake day since you and emmajackson are both swearing by it.

emmajackson11d ago

Ugh yes! I tried the ice cube thing last week and it was a game changer. My kitchen looked like a sauna for a second but the crust came out amazing. I also spray my dough with water right before it goes in the oven. That little extra mist on top gives it that perfect crackle.