Author Topic: Just a tad of convection?  (Read 899 times)

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Offline pythonic

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Re: Just a tad of convection?
« Reply #20 on: April 02, 2015, 09:15:15 AM »
Is it possible to achieve an evenly browned undercarriage like this in a home oven?  Mine always turn out spotty.  Is steel the answer?  A blackstone?

I also noticed there was zero blistering on the bottom of this slice too.  What causes blistering vs no blistering on the bottom?  This was a dryer crust, say 60% total hydration.

« Last Edit: April 02, 2015, 09:19:50 AM by pythonic »
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