The Secret to Blistered Bakery Style Crust at Home

ByJKearney

Master the steam technique at home with cast iron. Trapped moisture produces maximum oven spring and a shatteringly crisp crust!

A freshly baked loaf of bread on a wooden surface in front of commercial deck ovens, with a focus on the crust and steam injection process.
A person placing a round loaf of bread dough into a preheated Dutch oven, covered with a lid, releasing steam as they bake it for 20 minutes.
Artisan loaf of bread cooling on a wire rack, with a crusty surface and a golden-brown exterior.

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One Comment

  1. That initial burst of trapped steam is what keeps the dough skin soft just long enough for maximum expansion before setting into that iconic, crackling crust. Do you preheat your Dutch oven empty on high heat, or do you prefer the cold start method for your loaves?

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