June 22, 2015 - 8:28am
spraying water versus injecting steam
I tired the technique of spraying water on bread right before putting it in the oven but it does not seem to give the same effect as injecting steam inside the oven. Why is that, doesn't spraying achieve the same thing as steam by covering bread with a layer of vapor that allows full expansion before crust formation? Is it possible that the water vapor I am spraying is not lasting as long as steam and hence not giving the same results?
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I put a broiler pan on the shelf below my stone and add boiling water, after the oven has been at the set temperature for at least a half hour. I spray the loaves with water immediately after slashing and then immediately place them on the stone. I then spray the loaves every two minutes for about three times. I remove the boiling water after fifteen minutes. This works for me. Do that which works for you!
Ford
So you have to spray 3 times along with the boiling water in the pot in order to get comparable results to injecting steam? What about opening the oven 3 times in the first 10 minutes, doesn't that reduce the oven spring?
As I said, it works for me. The stone helps stabilize the temperature, and I open the oven for just long enough to spray the loaves.
Ford
that I don't spray after the bread is in the oven. There's enough steam coming from the broiler pan to give the results I want and I don't lose steam and heat by opening the door repeatedly.
Paul
The O.P. is looking for an explanation for why spraying loaves doesn't give the same results as steaming the oven.
The only reason I can think of, as the O.P. suggests, is that the sprayed-on water evaporates within the first 15 minutes and the crusts don't stay moist long enough to have the same effect as steam. Consider that if you spray water onto loaves and put them inside a dry oven, the air in the oven cavity is very hot and has low humidity. Those conditions are very conducive to evaporation and may explain why the sprayed-on water evaporates quickly.
Thanks, and yes that is what I think is happening too. Simply spraying water can't introduce the same amount of water particles in the oven as steaming. You would have to keep spraying for several minutes to get the same result.
Hey Folks,
All above comments and suggestions I think are great. Over the years I've tried them all with success is some form.
Here is what I never seem to read or is mentioned in these discussions……. Type of oven heat… gas or electric?? The two ovens have different venting and will preform a little difrerent with the introduction of water, either sprayed or in a pan. Or so I've found.
The electric ovens "seem" to hold the steam better than the gas fired ovens that have large external vents. And now that some electric ovens have the heating element under the oven floor I would imange that they would be excellent.
I just think when discussing "how to steam" the oven type is important...
Anyway,, Good Stuff!