Hot answers tagged baking
While the water / pan method is spot on, and I use this myself when baking bread, there is also another alternative: Indirectly creating steam directly around the bread you are baking through using a cast iron or enameled cast iron pot with a lid. Heat the pot and the lid together with the rest of the oven. When oven reaches the correct temperature, and ...
I bake mine a minute or two less than it calls for and only let them cool half way and then place them in my cookie container with a layer of parchment paper between each layer and while still slightly warm cover tightly and the heat of cookies will keep them from getting hard and will stay softer and chewier.
Only top voted, non community-wiki answers of a minimum length are eligible