Thread: Who bakes bread?

Originally Posted by Neckbone

If I recall correctly from some years ago, I heard that steam is only needed in the beginning of the bake to crisp the crust.
Does that seem true with your experiences?

That's been my experience - and consequently that's why the "dump-a-cup" works for me. I've never had a dish full of water leftover - it's all evaporated by the time my loaf is done.