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Tried a steam injector trick on my home oven, crust game improved instantly
After 3 failed attempts at crusty sourdough, I read about tossing a cast iron pan of water on the bottom rack during the first 10 minutes of bake. It worked better than my fancy $40 spray bottle, even at 475 degrees in my old GE oven in Austin. The crust had that crackle I only got from the bakery downtown. Has anyone else found a simple home setup that beats the expensive steam gear?
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