Another set of loaves made for the Boulder dinner. They behaved perfectly at higher altitude. <\/p>\n
I tried steaming the oven by spraying the oven and loaves three times during the first three minutes of baking. My spraying technique was not very uniform, though, and I believe that is the reason that a few of the loaves I baked that day came out a bit misshapen. The front of the loaves (near the oven door) are larger than the backs. This is most likely because I sprayed more water at that end; another possibility is that the oven wasn’t very even inside, but this was a really nice Wolfe range, so I’m pretty confident it was a nice environment inside.<\/p>\n
The loaves had a lot of oven pop, and the crumb inside was beautiful.
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