May 19, 2015 - 1:44pm
Steaming before baking
Did anyone ever tried steaming loaves in a steamer prior to baking them? I would except to get a result very similar to baking in a very well steamed oven. I'm slightly worried that a crust might form without the bread rising to it's full potential due to the low heat during steaming. I guess it's somewhat like boiling bagels, which are known for being dense due to this... Any thoughts?