The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking with steam from cool oven?

rolls's picture

Baking with steam from cool oven?

hi all, is this possible to do? I'm making 'my daily bread' at the moment and want to underproof and then bake from a cold oven, but would also like to bake with steam for that lovely shiny crust and bloom. any advice?


thanks heaps

yy's picture

The easiest way is probably to bake your loaf in a dutch oven with the lid on. The dough itself will supply all the moisture you need, and the dutch oven will trap the steam inside.

Chuck's picture

Besides a "real" Dutch Oven, other things work well too: 

  • an upside down foil turkey roasting pan

  • an upside down metal mixing bowl

  • the lid of an old fashioned "roasting pan"

  • an enamelled casserole dish with a lid

  • a clay cooking pot with a lid

  • and so forth...

(If the "handle" isn't metal, check that it can take the heat. You might need to simply remove it to avoid having a melted blob in your oven.)

(If you use just a "cover", you need something flat and solid underneath -like a baking stone or a sheet pan. A cover over bread on a plain old rack doesn't do a whole lot of good because of all the spaces through the rack..)