Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 81

It is a good idea to check the temperature of your oven using an oven thermometer – as you might find that it isn’t actually as hot as your controls tell you it is. When you put the bread into the oven, put a metal bowl half full of water into the bottom of the oven, and when it comes to a simmer, this is the time to put the bread in. This puts some humidity into the oven, which will help the dough to stay moist enough to expand properly at the beginning of baking. For the focaccia, if you make a salamoia (see page 148), you don’t need the water.