/ck/ - Food & Cooking

Made bread using the "Bertinet" way today.
Slap and fold really works a lot better for wet doughs than the usual push and pull, never had a dough this smooth and elastic before.
Unfortunately my oven is not air tight whatsoever so I can't trap any steam in it but I started putting a bowl over the bread for the first twenty minutes, then finish it off uncovered. Finally I can get some good oven spring instead of it always going more sideways that upwards.
Still I think I pulled it out a bit too early, should have switched off bottom heat (very well browned already) and let the top get a little more heat for 5 minutes. Looks a little pale around the sides.

Anyway, baking bread in this tropical climate I live in with super high humidity is frustrating. Once the bread has cooled off enough that you can cut into it, the crust isn't even crusty anymore. Everything just gets limp here.