Hi - Would it be better to proof and bake the baguette in the baguette pan or is it better (or tastier even....i wouldnt know why) to bake it on a baking stone and use another tray on a different oven rack to simulate steam (with ice cubes)?
Hi - Would it be better to proof and bake the baguette in the baguette pan or is it better (or tastier even....i wouldnt know why) to bake it on a baking stone and use another tray on a different oven rack to simulate steam (with ice cubes)?