The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Homemade Steam Maker Bread Baker

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wpringle's picture
wpringle

Homemade Steam Maker Bread Baker

For whatever its worth...

I went to Bed Bath and Beyond and bought a $39.00 steam cleaning machine and combined it with a disposable aluminum roasting pan which I poked a hole in the side.

 Worked Great!!!

caryn's picture
caryn

So can you explain a little more how you are using it.  I know that others have done a similar thing using the steamer, but please explain a little more the steps you use when using it.  Using a disposable pan sounds brilliant!!  So is the hole for the steamer? And how do you use it when you are ready to bake? What steps do you take?  Thank you!

wpringle's picture
wpringle

Super easy, caryn.  The steamer has a long nozzle which you put in the hole that you poke in the pan.  Get your oven preheated, slide your bread onto your stone and immediately cover with the pan and shoot the steam into the pan for 5 to 10 seconds and close the oven.  Leave the pan over the bread for about 10 minutes.

 The steamer is called the Super Steamer by Shark.  It is 39.95 at Bed Bath and Beyond.

 Give it a try and report back!

PJ3's picture
PJ3

Here is what you can buy already done...  with step by step instructions

http://www.steambreadmaker.com/steam_bread_maker_operation.htm

edh's picture
edh

wpringle,

How big is the roasting pan you use? I was just looking at the (not disposable) roasting pan that I have, and it's only about 4 1/2" high. Are the aluminum ones higher? My full sized boules stand about 5" high, and I wondered if it would still work.

I'm looking forward to getting a steamer and trying this eventually!

thanks,

edh

JIP's picture
JIP

I don't know wpirngle's instructions seemed pretty clear and I saw his steamer online @ linens and things for $29.99.  A little cheaper than $145.

caryn's picture
caryn

I already knew about the steam maker reviewed here, but it certainly sounds worthwhile to try something that is a fraction of the price of the "real" thing.  Since I have not seen one up close, I did not understand where you would put a hole in the homemade version.  You must still lose steam through that hole, then?  I guess that is the way it is supposed to work?

And thank you, wpringle, for your quick response to my questions.

 

wpringle's picture
wpringle

The pan which I used for ciabatte was 13 X 18 X 3"h.  I am sure that if you looked around you could find higher/deeper.  If you are baking a boule, I think someone in another thread suggested perhaps a metal bowl that you would drill a hole into.

 The hole is something like 1/4" in diameter so steam leakage is really not an issue.