Steam then bake...why not?
I've been wondering about the possibility of first steaming breads in a wok steamer, and then maybe 5 to 10 minutes later, transfer the bread to a preheated oven. Do you think such a method could be successful for the home baker?
The reason I thought of this yesterday was because it's typically difficult for a home baker to create enough steam in the oven. But what if the bread went into a wok steamer first? I haven't tried this method yet though :) Any thoughts?