I have heard many times that baking stone greatly improves the quality of baked bread, giving uniform heating and baking. And a special cap in the first minutes of baking saves moisture around the bread and helps the crumb to open.
There is also an option to bake bread under a cast-iron hood.
I decided to check which of the options will give the best result. To check, I took the same rye-wheat bread in the hearth version of the molding. How to make such bread, I will show soon.
In the same video, I test baking dishes, see the results!
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3 мар 2020
