this post was submitted on 19 Jun 2025
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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