Oven Steaming Mk II
I posted recently on my oven set up, with a baking stone near the bottom of the oven and a grill tray near the top with two terracotta tiles in.
I put the dough in, then pour a good splash of boiling water on the tiles and quickly shut the oven door.
This works pretty well, but I'm always looking for improvements and wanted the steam to last a bit longer. i guess I could have gone down the road of pressure cooker as steam generator, PTFE tubing, brass nozzles, etc, but even for me this seems a bit OTT! So I came up with a very simple solution: an empty tuna tin with a small hole in the bottom, positioned just above one of the tiles.
I still splash the boiling water on the tiles, but then I fill up the tin and shut the door. The hole is 1.5mm diameter and probably gives about 2 minutes extra steaming. I removed the label from the tin and burnt off the laquer with a blowtorch prior to using. Early days, but the results are promising..