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Using a wet towel over the dough fixed my crust problem
Last Tuesday I baked three loaves in my kitchen in Austin and they all came out pale on top, even after 25 minutes. I put a damp kitchen towel over the loaf pan for the first 10 minutes of baking and the steam kept the crust soft, then pulled it off to finish. Anyone else tried this trick with a regular home oven instead of a steam injector?
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