Seraphine's latest video is about baking with steam and how, among other things, low, moderate and high volumes of steam affect the dough's crumb, crust and rise.
The background shots of baking, expanding loaves are great.
I saw this video a few days ago and I'm not convinced. That's because much of what she says seems to be based on assumptions about how the oven operates. But I've been finding out that my oven doesn't really work like that, and I don't think many other home ovens do either. Here I more am thinking of open baking, not bakes using a DO.
I've been meaning to view the video again to make sure I didn't miss something that would change the picture for me. If it does, I'll post about it here.
I saw this video a few days ago and I'm not convinced. That's because much of what she says seems to be based on assumptions about how the oven operates. But I've been finding out that my oven doesn't really work like that, and I don't think many other home ovens do either. Here I more am thinking of open baking, not bakes using a DO.
I've been meaning to view the video again to make sure I didn't miss something that would change the picture for me. If it does, I'll post about it here.
TomP
If it helps - go for it. Enjoy!