using steam to get a crispy crust
i was wondering if anyone has any advise. I am trying to create a crisp crust to my bread. I have a domestic gas oven and have tried the usual suggestions such as spraying the dough with water, adding trays of water and flopping wet cloths into the oven cavity to create steam non has been successful.
I borrowed an electric food steamer with 3 stackable plastic baskets from work. Because of their size I made 3 9 ounce (255 g) white bread batons proved them in the steamer baskets on pieces of baking parchment. I steamed them in a stack for 4 minutes, lifting them out of the steamer was a bit tricky as the crust was still soft and i was a bit mean with the baking parchment. Then baked them still on their bits of parchment the result was quite good and they had a nice colour and flavour but still not quite as crusty as i would like. So any suggestions would be great. I am considering borrowing a fish kettle from work which has a liftable trivet and of course would make a considerably longer loaf.
sorry no photos as the bread was demolished in minutes