The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Steam-injection for a Conventional Home Ovens

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Let This Night Explode's picture
Let This Night ...

Steam-injection for a Conventional Home Ovens

Steam-injection for a Conventional Ovens.

Finding yourself a piece of red clay quarry tile is one leap toward great bread - but what about the steam necessary for the beautiful crust?  have any of you professional bakers found cheap (or every moderately costly) meathods of converting Aunt Ann's oven into a aristan bread factoy?  I'm a professional baker and have been for a number of years, so this is a power I know how to use and use well. 

I'm trying to find a way to bring those great products home with me

Thanks!

xaipete's picture
xaipete

There was a long discussion on making a home-made steam injected type oven.


It is posted here: http://www.thefreshloaf.com/node/11251/my-baguette-forum


--Pamela

SteveB's picture
SteveB

I believe this technique was first described by Mark over at Steam Maker Bread Baker and adopted by numerous other home bread bakers (e.g., see here).


SteveB


http://www.breadcetera.com


 

xaipete's picture
xaipete
LindyD's picture
LindyD

I missed that conversation.  Not only did Eric make me laugh, but I totally agree with his conclusions about machine versus bowl. 

xaipete's picture
xaipete

It was Eric at one of his best! --Pamela

Ricko's picture
Ricko

I'll try to describe the method I've been using with what I believe are good results.


First, I'd like to say that I've tried the spray bottle method and ice cube method. I soon found that opening the oven door so wide became a problem of keeping the steam inside the oven.


My method now uses a braided stainless steel hot water line found at your local hardware store. It is about 5/8's outside diameter with a plastic tube inside the steel braiding. I shortened the hose to about 2 foot long. I attached a very small funnel to one end with a small hose clamp. What I then do is place a cast iron pan on the bottom rack very close to the front of the oven. When I place my bread onto the stone, I then put the non-funnel end into the pan. The middle rack with the stone helps to hold the hose in place, and then I shut the door on the hose. This helps keep the hose end in the pan. Then I pour a cup of boiling water thru the funnel and into the pan all the while leaning against the door to reduce the steam loss. Once the water is through the funnel, I back off on the door pressure and quickly pull out the hose.


Some adjustments I made were to shorten the hose so that it is just above the stove top when inserted. You'll more than likely find the standard length you purchase is more than you would need. By shortening it, you'll gain better and safer control when pouring the boiling water down through the funnel. You'll soon learn how much of your weight has to be applied to the oven door in order to hold the steam in and not having it escape through the crack in the top of the door. A oven mitt is good for holding the funnel to avoid burn from the escaping steam.


You'll need to find a very small funnel that fits into the inside of the plastic hose.


You should be in business for less than $10.