The Fresh Loaf

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another steaming method

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rayel's picture
rayel

another steaming method

Expanding on Susan's "magic bowl", Which worked well enough on its own, I tried cook top steaming this round loaf, and though it is overbaked, the crust was even better, and more crackled with this method, than capturing moisture from the bread alone. I steamed the loaf through a perforated pan, over steaming water, with the glass bowl over the almost completely proofed loaf. After about five minutes, I popped the pan, loaf and bowl into the oven. I think I will have to tweak this a bit, but the idea seems to work pretty well. I can't remember the oven temp. (i think it was 450F) nor how long before the bowl was removed. I never thought I would need notes, but that is the way to go in future tries. The dull crusted loaf, just went along for a free ride, and was captive to a higher temp. than it really needed. The crumb is quite dense. Perhaps more proof time? Please share your comments. I look forward to your views.  Thanks,  Ray


 


GlendaLynne's picture
GlendaLynne

I too have tried this method.  See


   http://www.thefreshloaf.com/node/14704/different-way-steam


The main problem, as I see it, is doing so with a large loaf, but the end result can be pleasing.


 


 

rayel's picture
rayel

Hi GlendaLynne. I remembered your post, and quite right a long loaf would be a problem. I think though that the method has some promise. It is much easier to steam a small oven,(bowl) and I can see that our method creates some serious steam. I used a round piece of parchment  cut round to limit the amount of steam coming in. Only the two outermost rings of holes were open. I placed the perforated pan onto a hot stone to bake. I haven't tried it since. I remember that the whole process seemed a bit whacky at the time. My Wife, God bless her, looked at me askance. I liked the resultant flaky crust, and the color.  Thanks for your response.  Ray