@keepitsweetkitchen: This is one of those tiny sourdough tricks that makes a BIG difference… and hardly anyone talks about it. If you want those beautiful blisters on your crust (you know the ones 😍), here’s what I do: After your dough comes out of the fridge and you’ve scored it, place it in your Dutch oven and give it a quick spritz of water. Then put the lid on and bake like normal. That extra moisture = extra steam And steam is what gives you that blistered, bakery-style crust ✨ Bonus: it also helps keep your crust from getting too thick or hard (no sawing through your bread like it’s a 2x4 😅) One thing to keep in mind: every Dutch oven is a little different, and some brands don’t love rapid temperature changes. A light mist has always worked great for me, but just use common sense and check your manufacturer’s guidelines if you’re unsure. Sometimes it’s the smallest tweaks that completely change your bread 👩‍🍳

keepitsweetkitchen

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Friday 10 April 2026 17:32:08 GMT