steamed bread the Chinese way cutting method � | Aggie's Bakeshop and Deli the Rebirth
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steamed bread the Chinese way cutting method � | Aggie's Bakes…
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This is a bread that is steamed in a large grill cooked evenly
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Make sure your bread isn’t overproofed — err on the side of slightly under to aid with holding shape. Shape it tight. And most importantly: STEAM. STEAM. STEAM. Open baking needs way more steam than people think. Your goal is to keep the crust from setting for a full 15–20 minutes so the loaf can expand properly. Here’s what works for me: I preheat my oven to 450°F with a baking steel for a full hour. About 30 minutes into preheating, I add a tray with 6 wet cotton towels and let that heat along
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