Originally Posted by slackmeyer
I'll add a couple notes from what Jim said- I use a spray mister to steam my bread- it's definitely not as good as the real system that a bakery has, but it works. I let the oven preheat with the stone for quite a while (probably 45 mins), put in the bread, spray liberally, and shut the oven door, and I don't open it again for about 15 minutes. Then I take out the loaves, rotate them around, and put them back in to finish. Time varies depending on oven temp and loaf shape/size. My oven is usually around 450 F.
Noticed your from Berkeley. I worked at semifreddis, bread garden and artisan bakers in sonoma once upon a time. Where did you work?
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