September 12, 2022 - 5:59am
Oven with steaming tray
Hi there
My new-ish range (kitchenaid which I'm quite disappointed with) has a tray for water and a steam bake feature. I'm thinking of experimenting with this feature and not use a DO. This is really outside my comfort level. I plan to bake it on a pizza stone. Does anyone have tips or advice? Should i position the rack at the center of the oven ?
Thank you
LL
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While I haven't used the steam bake feature, I routinely use the steam tray when steaming is called for. While I previously had to include a steam pan (used broiler pan, skillet, whatever) when steam was needed, the tray serves the same purpose without taking up rack space. Just pour in some boiling water when you load the oven. A cup or so usually evaporates in about 15 minutes, which is all you need for most breads.
Paul
When you select STEAM bake rather than just bake, what do you suppose the oven does differently ? When you use steam in an oven with your pan, does you bread turn out the same as if you used a DO?
My very vague recollection is that it allows the baker to humidify the oven which, presumably is beneficial for more than just breads. But, I have no first-hand experience with using the steam tray for anything other than bread.
Since I am not in the habit of employing a DO, I can’t draw a comparison. I can say that it is every bit as effective as other steaming methods I’ve tried. It may even be slightly superior, in that the tray occupies a narrow space at the front of the rack and does not block any of the heat from the lower heating element.
Paul
I wish I had realized that I need to decrease the temperature since the loaf is in direct contact with the heat. I could tell the outer layer was drying out and hardening way before the first 20 minutes was up. And there were mottled brown spots forming as well. By the time the 20 min was up, the it has browned significantly
Not a KitchenAid, but here is my setup. Sounds like my bottom rack with cookie sheet for water is the same as your steam rack. Cookie sheet on top rack to shield upper element from drying crust too early. Stone below center rack position.
With this setup, you need to let oven preheat for at least 45 minutes to heat up stone.
Thanks for the tips! That's fantastic. So what temperature do you set it at?
I preheat to 465 for 45-50 minutes. I then plug the oven vent with a towel to keep steam from escaping. I put about 1/2 cup of boiling water in the steam pan right before I start prepping/scoring dough to pre-steam the oven. I put another 3/4-1 cup of water in immediately after putting dough on stone and closing up the oven. I leave at 465 for 1 minute (the oven will kick on and try to regain the heat lost with the door being open) and then lower to 400 deg for 19 minutes. At the end of steaming, I unplug the vent and open the oven door to vent the steam. Rotate the loaf and then set the temp to 425 deg to finish the bake.