Monday, September 14, 2009

Ratio Baking Experiment #3

This is sage and rosemary with brown butter bread.

Very good. I read that if you add steam in the beginning of the cooking process it makes the crust very crispy. So I put a cast iron skillet in the oven as it pre-heated, then added some water when I put the bread in. But now my skillet is peeling - is there a maximum amount of degrees it can withstand?

I may have to pause the baking experiments due to bad timing. Gabe is trying to get his abs showing again before the wedding and the baked goodies are not helping. I pointed out to him that HE was the one who bought me this book so he must suffer the consequences, but to no avail. We'll load up on carbs in november as the god of winter intended!


  1. Did the steam give you a tasty crispy crust? A nice crust makes a very good bread.

  2. it did make a difference and it was very crispy on the outside, soft on the inside. it'll show better with a better camera!



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