"place an empty baking pan on the bottom rack of the oven and heat to 220°С. When it is heated, place the tray with loaves on the middle rack and carefully pour a cup of hot water in the bottom baking pan; immediately close the oven door."
This way there's constant steam coming from the water and the bread opens up beautifully
Ah, see, I think where I went wrong was just putting the water in, and letting it try to heat up before putting the bread in. Next time, I'll heat the pan first.
This looks better than all my attempts at french bread, good job comrade!
the secret ingredient is steam in the oven :marx-ok:
There ya go, I had tried putting some water in a baking sheet the last time I tried, guess it didn't steam up enough before I put the break in there.
"place an empty baking pan on the bottom rack of the oven and heat to 220°С. When it is heated, place the tray with loaves on the middle rack and carefully pour a cup of hot water in the bottom baking pan; immediately close the oven door."
This way there's constant steam coming from the water and the bread opens up beautifully
Ah, see, I think where I went wrong was just putting the water in, and letting it try to heat up before putting the bread in. Next time, I'll heat the pan first.