Something I'd like to master is making Westphalian Pumpernickel at home. However, if I understand correctly, the Westphalia method requires a "steam-filled oven." Will my typical, home oven be sufficient for this? Can I put a baking dish filled with water under the Pullman pan? Will that be "steamy" enough?
I understand I'll be baking the loaf for 24 hours at 220F. Is it safe to have my home oven be steamy for this length of time?
Has anyone else done this? Am I being overly-concerned for my oven?
Thanks!
It can't be good - especially that length of time. Adding in the steam needed would be a problem. Enjoy!
I don't know, but if it turns out not to be a good idea, there are suggestions for other methods of baking without an oven. This thread includes other links to follow, as well. Here.
You might want to try using something that you can close tightly enough to minimize steam loss. Obviously you don’t want to create a pressure cooker. Something like a Pullman pan with tightly crimped foil around the lid. Or maybe a roasting pan treated similarly.
As for the oven, you could run the first 12 hours while you are around to observe it. That should give you the information about whether or not you can leave it unattended for a few hours while you sleep.
I’ve wondered about using a countertop roaster for the same purpose. They are good for low and slow cooking. A pan of water inside could maintain a steamy environment.
Paul
Double entry
Following Donna322 I used 1 pint mason jars in a water bath in our crockpot. It worked perfectly.
Gary