I am sure this came up at certain point but can we talk again about deflating baos? I made 24 today. The first batch of 12 deflated, the second batch no. These are the second batch, sorry I didn’t think of taking a picture of the first. I think first has to do with the strength of the steam and second of letting the bread rest covered right after cooking. I big change in temperature from outside the basket lifting the cover immediately will make the breads deflate. But let’s say I need the baskets because the second batch will over rise...tricks, thoughts?
