Baking with Steam

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Published 2017

About

We use steam in our oven when we bake bread to keep the exterior of the bread supple as it has its oven jump and expands. Without steam, the crust of the bread may start to form before the crumb has expanded to its full capacity. The result will be a tighter crumb than is optimal.

Have several ice cubes ready. Holding the peel in one hand, open the oven door, carefully place the ice cubes in the cast iron skillet, and then slide the loaves onto the baking stone. Carefully place the stainless steel bowl or aluminum pan over the loaves, making certain that the edge of the bowl extends over the edge of the baking stone, allowing it to capture and contain the steam produced by the ice cubes evaporating. Close the oven door. Remove the bowl or aluminum pan after 10 minutes and continue baking.

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Setting the Stage for Successful Baking

Bread-Baking Techniques

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