Since we bake the loop like this, it doesn’t pop out during baking, I often hear that it has to be stabbed, and I don’t think it should be, because then it’s going to pop, the detailed description of it in the comment

stabbing him, because I think it’s just easier to open up. The key to the method is to pour a little water on the bottom of the baking tray, just enough to have a thin layer underneath. This makes steam and does not allow the loop to dry out or burst.

Put the loop in a cold oven and bake at 160 degrees for 20 minutes. This slow, gradual warming will help to keep the skin from cracking suddenly. After 20 minutes, I raise the temperature to 180 degrees and