The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


barnowlbakery's picture

metal oven roof condensation problems

April 13, 2013 - 8:38pm -- barnowlbakery

Hey guys,
First time poster but boy have i pored over these forums during the last few months as I built an Alan Scott style WFO with a 3'x4' hearth for a small bakery my wife and I are building on Lopez Isl. Soon I'll put up a post with lots of pics and some things i learned along the way, but first a question!

ques2008's picture


March 9, 2009 - 2:50pm -- ques2008

Hi everyone,

Maybe someone can provide advice.  I bought a metal steamer to make some Asian dumplings and rolls (they also call for dough).  For some reason, the steamer I have has lots of water which fall into the rice cakes or whatever I'm doing and then ruins my cakes.  Does anyone know how to prevent water from going into the food that's being steamed.  I've heard of flour sacks, opening the lid a tad, cheese cloths, but they all seem clumsy.  I saw some posts that bamboo steamers would absorb some of the water but I get conflicting views about bamboo steamers.

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