Too Much Steam?
I have been experimenting with Baguettes for a long time, with a varying level of success. One problem baffles me: the baguette are too wet.
I use steaming towels on the baking stone, and heated stones on the lower level, on which I pour half a cup of water. I remove the towels and stones after 10 minutes.
The oven is pre-heated for an hour to 500 degrees, and at the start of baking the temp is reduced to 480 degrees.
However, when I checked the oven’s temp, I found out that as soon as I start steaming the temp drops to 400 degrees, and never rises above 420.
Is this normal? or am I injecting too much steam, or what?
I am sure that you guys have the answer.