Not directly the bottom, the trapped water makes it too “mush”. I put it on the sides/top which air can freely interact with. It makes the crust crispier basically but i honestly dont know how, im just happy that it works
And its not nessesary to put the water directly on the dough if you put it in a bowl and put it on the oven floor. But that way some of our bowls got cracks
Reminds me of how I warm up premade naan bread from the supermarket: I quickly run it under tap water (like, a second, maybe two if I’m taking it straight out of the freezer) before placing into a pre-heated oven that I immediately switch to broil. The water gets absorbed, making the inside soft and moist even as the outside crisps up.
Put some water on the crust before baking next time (water on breadstuff before baking makes it way nicer)
You seem to think OP made their own dough lol
No. I do water on any freezed dough stuff like baguette, pizza and more
So… you’d sprinkle water on the bottom here? Would that make a difference? I’m trying to understand the logistics.
Not directly the bottom, the trapped water makes it too “mush”. I put it on the sides/top which air can freely interact with. It makes the crust crispier basically but i honestly dont know how, im just happy that it works
And its not nessesary to put the water directly on the dough if you put it in a bowl and put it on the oven floor. But that way some of our bowls got cracks
Reminds me of how I warm up premade naan bread from the supermarket: I quickly run it under tap water (like, a second, maybe two if I’m taking it straight out of the freezer) before placing into a pre-heated oven that I immediately switch to broil. The water gets absorbed, making the inside soft and moist even as the outside crisps up.
Dang, thanks, can I use milk too?