Originally posted by Normie
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Here's a trick. Oven to as hot as it goes, put a tray in the bottom and boil a kettle.
Using a very, very, very, feckin, very sharp knife (otherwise it catches the dough and deflates it - I use a very sharp long kitchen knife), slash it (if a long tin loaf - slash lenghtways, if a round loaf, slash in cross shape) down to about half way, put it in the oven, shut the door, then pick up the kettle, and open the oven, and pour in the kettle into the baking tray and shut the door quickly; really crisps up the top of the bread.
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