Bread needs moisture at the start and a dry oven at the end: steam in the first few minutes allows the dough to rise before the crust hardens, while removing that moisture afterwards helps make it crispy

Original: O pão precisa de umidade no começo e de forno seco no final: vapor nos primeiros minutos permite que a massa cresça antes de a crosta endurecer, enquanto retirar essa umidade depois ajuda a deixá-la crocante

Catraca Livre ·
Em Português & Español Brazil

Steam at the beginning of the oven allows the perfect expansion of artisanal dough, and the final dry heat ensures a golden, crispy crust. The post Bread needs humidity at the start and a dry oven at the end: steam in the first minutes allows the dough to rise before the crust hardens, while removing that moisture afterwards helps make it crispy appeared first on Catraca Livre.

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