The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Puff pastry: Steamless or not

Gastromatia's picture
Gastromatia

Puff pastry: Steamless or not

I need this answer for an extra credit report (kidding)

 

In OPTIMAL puff pastry baking, which is better, STEAMLESS convection baking or convection baking WITH steam?   

 

This question is all about the oven I'm about to purchase.  This oven will only be used for baking puff pastry.  So I don't want to spend extra money if not needed.  

Thank you in advance.

 

nugaton's picture
nugaton

I always bake puff pastry steamless. The steam required for the pastry to spring is already in the dough. And after rising, you need the pastry to dry, so steam oven is useless for that. 

But consider if you want to bake bread.

Gastromatia's picture
Gastromatia

Thank you. I ended up buying a Lang steamless convection oven.