On 2/26/2019 at 2:34 PM, Ann_T said:@JoNorvelleWalker, looking at the comparison, it appears that your Boule baked using the bread steam setting produces more of a shine to the crust. That is what I have noticed
with my own bake on that setting.
Sometimes, near the end of a bake, especially on loaves that rise higher, I slide a piece of foil over the top so that the crust doesn't burn.
No, the crust of last night's boule was not as nice as last week's steam bake followed by convection bake. I'm not worried about the bit of burning. I chalk that up to a slight error in division of the dough, making the boule a bit too big for the CSO.
I can't speak for the crumb as I donated the boule to a dear friend to feed her starving teenagers.
Edit: as of early this morning I'm informed the boule was all but gone.
