The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven steam

Moon mullen's picture
Moon mullen

Oven steam

Hi all,

New to site Bob here. Tossing out ideas for loading and steaming an oven for baguettes. While proofing, I preheat with stone and convection to 550. About 15 before proofed put 2-3 cups off water on to boil. Next to sink fill the cavities of a muffin tin with boiling water. After a few minutes soak, dump the water, and fill half full with fresh boiling water. Put it in the oven and give it 5-10 to reheat and steam. Load your wettest dough with a cloth covered hardboard peel from Amazon. 

Remove the muffin tin after 5. I open the door long enough to let the steam out. I turn the heat down to finish baking. 

Let me know if you like it. 

Bob