I finally noticed what the old bakery in Little Italy does different

I stopped into this tiny place on Mulberry Street last Tuesday just for a coffee and ended up watching them pull trays out of the oven. What caught me was how they handle the steam. They crack the oven door for exactly 8 seconds, no more, no less, before they take anything out. I asked the owner about it and he said it keeps the crust from shocking and cracking. I always thought that was just something old bakers said, but I tried it on my sourdough at home the next day and the difference was real. The crust came out shinier and held together better when I sliced it. Has anyone else played with oven venting timing, or do you all just open the door and go?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.