I have the opportunity now to use steam injection in my baking. I was curious as to what effect the timing of steaming from the time of loading would have. I prepared a formula and created two identical loaves. I preheated the oven to 425º and loaded the first loaf dry with no presteam. After about 1.5 minutes, I loaded the second loaf in the same oven and steamed as soon as the oven door closed. I was amazed at the results:
steaming and crust
Good Morning All:
There has been good discussion recently in the Sexy Baguette Forum about steaming. This is an appeal for those of you who have mastered steaming to weigh in, because I am confused after plowing through so many articles and posts on the topic.