Yeast is a drama queen. It loves humidity almost as much as heat. A dry oven will give you a crust that looks like a reptile’s back. To fix this, boil a cup of water and pour it into a heat-safe pan on the bottom rack. The steam rising creates a micro-climate that makes your dough think it’s in a tropical rainforest. Your bread will thank you by not cracking into a thousand sad canyons.
What about the "open-door panic"?
Do not, under any circumstances, open the oven door every five minutes to “check on it.” That’s like poking a sleeping bear with a stick. Cold air floods in; your dough deflates. You’ll end up with a frisbee. If you must peek, use the oven light and whisper encouraging things through the glass. I do this. I’m not ashamed.
How to Tell When Sourdough Is Proofed | You Knead Sourdough
