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Noticed my sourdough crusts got way darker after switching to a baking stone
It went from pale gold to a deep mahogany in about a month, just from the extra direct heat. Anyone else get a huge crust change from one simple gear swap?
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jesse9881d ago
Doubt it needs a whole new routine, just watch it closer.
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Happened to me when I first got my stone. That thing holds heat like crazy. I had to drop my oven temp by a solid 25 degrees to stop it from burning. The bottom heat was just way more direct than my old sheet pan. Took a few loaves to get the timing right again. The crust is way better now, but it definitely needs a tweak to your usual routine.
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