antdad said:See original instructions...
Not bad but I can see the crumb is quite damp, it's a high hydration dough so you need to cook for longer and with the lid off to allow the steam to escape.
antdad said:Did you max your oven or did you hold back on the temperature a bit? Be honest now.
Pig Cat said:antdad said:Did you max your oven or did you hold back on the temperature a bit? Be honest now.
I took it to the max, just like everything in my life!! :s The dial goes to 240 but I kept turning to where 260 would have been. It's a fan oven so I suppose that equates to about 240 in a normal oven.