The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My favorite steaming tool

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SylviaH's picture
SylviaH

My favorite steaming tool

I needed to be able to reach back into my oven to pour water into my lava stone filled iron pans.  A 7" small for pre steaming and the extra large 12" iron pan filled with lava rock because with this size I can add more water for extra steam if needed.  I leave them in oven the whole time.  I steam from above because my 2 stones are made to cover the complete shelf and I leave both stones because I like room it gives for baking.  I took my ladle that holds just under a '1/2' cup of hot water and bent it so the handle became even with the cup.  Now I can easily reach far back and with an oven mit and without my hand or arm going into the oven itself and I don't have to worry about breaking blubs, oven glass 'it's still covered with a towel. I tried several pouring devices..this works great for me and was simple to make..I just bent the handle.  Now I have a very long reach with just a simple twist of my wrist to pour in the water.  I grab the towel off the oven glass door with my left hand and quickly shut the oven door with my right with ladle still in hand.




Sylvia


   

SylviaH's picture
SylviaH

or just under 1/2 cup of water ladle holds not 1/4.


Sylvia

rvtenor's picture
rvtenor

Hi,


Steam: I go all the way back to Julia Child's method of throwing a red-hot brick or flatiron into a pan of water!  I can't believe there were never lawsuits.


I like the lava stone idea.


Why must your pans be in the back of the top shelf?


 


Also, what type of stones are you using?

SylviaH's picture
SylviaH

Hello retenor!  That's one scary way of steaming!


The lava stones in the iron pans work well for a lot of us on TFL.


I place my pans back away from the light.  It sits up close the top front of the oven.  The stones would block the steam from rising so I top steam my oven.  My stones came with my oven and are about 3/4 inch thick.  I've been very happy with them and haven't had any problems.  They clean up perfect when I turn on the auto oven clean.


Sylvia 

stickyfingers's picture
stickyfingers

Thanks for bringing this up Sylvia. I have a Hearthkit in my stove and do not use an upper shelf above it. I have been using a metal pan below the base of the hearth but was thinking this may be limiting the benefits of the steam since the base is blocking the steam. Just today I was playing around with ideas to create the steam from the base of the hearth so it engulfs the bread without having to work around the sides first but wasn't sure if this was a good or even safe idea. I like your ladle idea for pouring the water and especially the lava stones. I will see if I can find some here.


Does anyone  use a Hearthkit and found a good way to steam with it?


 

SylviaH's picture
SylviaH

I also use Clay La Cloche bakers, round and oblong, turkey pans, foil pans, steam injector.  All with different results.  The setup above is my favorite and works best for steam control for me with my wall to wall stones.  I've never used a hearth kit....I also have a wood fired oven.


Sylvia