It is certainly bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in mind.
We can see how the steam gives the bread a more appetising colour, but that is not all. It also helps to form a thin, crisp crust.
then close the door quickly.
The water hitting the hot tray will vaporise and create the steam in the oven, just as required.
Without steam, no beautiful, good bread. You need to have steam in the oven during the first 15 minutes of baking.
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