this post was submitted on 19 Jun 2025
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Put some water on the crust before baking next time (water on breadstuff before baking makes it way nicer)
You seem to think OP made their own dough lol
No. I do water on any freezed dough stuff like baguette, pizza and more
So... you'd sprinkle water on the bottom here? Would that make a difference? I'm trying to understand the logistics.
Not directly the bottom, the trapped water makes it too "mush". I put it on the sides/top which air can freely interact with. It makes the crust crispier basically but i honestly dont know how, im just happy that it works
And its not nessesary to put the water directly on the dough if you put it in a bowl and put it on the oven floor. But that way some of our bowls got cracks
Reminds me of how I warm up premade naan bread from the supermarket: I quickly run it under tap water (like, a second, maybe two if I'm taking it straight out of the freezer) before placing into a pre-heated oven that I immediately switch to broil. The water gets absorbed, making the inside soft and moist even as the outside crisps up.
Dang, thanks, can I use milk too?