I do the steam-water-crust thing at the start of baking, rather than at the end: a pan with a cup of boiling water in it at the bottom of the oven, and some heavy spritzing with a water-spray around the walls while it's still very hot; everything evaporates inside the first ten or fifteen minutes, but that's enough.
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Date: 2014-05-13 12:20 am (UTC)