Hi folks! I work for a local cafe that has been shipping in expensive baguettes for their sandwiches. I made a batch of Italian rolls from BBA as a potential alternative, and have been appointed the official baker of such rolls from now on (hooray!). However, I'm having some predictable challenges with their ovens, since they're not designed for bread baking.
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:
I am gearing up to make some sourdough Bao Zi (chinese stuffed, steamed bun). Scoured the web and there's really hardly anybody doing something like that. Most of what I found were people using a quick yeasted dough with white flour.
I want to try a whole wheat sourdough Bao zi or Mantou (steamed bun)!!
Looks amazing and relatively easy to do in a regular oven, bearing in mind you do not go nuts with it and blow out the light bulb but basically you steam to keep the outside of the bread moist as the inside bakes correct? Else you will have a shell like a turtle on the outside and it be nice and done on the inside is that the premise of steaming?
I guess just opening up the oven every few minutes and squirting some spray water on the bread directly is probably not the same is it?
Thinking about boiling bagels, I decided to try placing my sourdough bread into a steam oven for a few minutes before baking.
I am now routinely slashing, steaming for 4 minutes, and then transferring the loaf to the convection oven to bake.
I have also used this method for yeast loaves:
So here I am staying in a rented condo and feeling the urge to bake my own bread. Started some pretty wet foccacia type bread last night, final rise in the frig overnight and all ready to bake it this morning. Problem. I couldn't figure out how to light the gas stove, tried all the ways I could think of SO I used the only alternative I could think of and "baked" it on the stove top. Limited supply of pots here and I had to use a very thin aluminum kettle (alternative was the frying pan) which had a lid. I lined it with alum foil to make the bottom a little thicker.