Steam Baker - calling all innovators
Just came across this steam baker. https://shop.tastemade.com/collections/new/products/the-glazed-spring-oven-blue
I like the concept, but not the price...
I’m thinking about using either an inverted clay flour pot saucer in the bottom of a Dutch Oven, or a round piece of 3/8” aluminum with 3 legs attached. My idea is to have the loaf suspended above the water steaming water.
Anybody have ideas? I think the concept is worthy of testing. “always looking for a better mouse trap”
What say you?
Update Jan 28 @ 4:02 PM: I appreciate the tips (thus far) below, but the point of this post is to gather the best ideas for putting water in the bottom of a Dutch Oven in order to test the results of the additional steam. I have tried every method that I am aware of, and they are many.
The concept in the image shown in the link above that interest me is the ability to put water into the steamer itself. As of this time, I inject steam into my oven through the oven’s vent. I am achieving good results with this method, but l’m “always looking for a better mouse trap”.
I appreciate the help...