The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

steaming and crust

thebreadfairy's picture

Getting Ears* (not "Grigne"): An Observation

March 31, 2011 - 2:55pm -- thebreadfairy

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:

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