Steam is extremely important for breadmaking, and I have spoken about it many times. But I have never made a dedicated video about steaming methods for the home baker. There are three main benefits of steaming bread. First, it keeps the crust moist preventing it from solidifying too soon and thus helping the bread expand more. Second, it promotes good crust coloration and shine. Third, it makes the crust thinner and crispier.

Steam injection ovens are used in professional bakeries for this purpose. The loaves are loaded in the oven and steam is injected into the chamber. After a while the steam is vented out of the oven to finish the bake.
Unlike commercial ovens, home ovens are not designed to trap steam inside and that is the main struggle for the home baker.

There are various methods that can be used to create steam when baking at home. Some are better than others. The main purpose is to try and recreate the conditions of a commercial oven, but at home. This can be challenging. Steam is only part of the equation. A hot and heavy base to bake the bread on is also quite important. Commercial ovens will have a heavy stone floor most commonly.

At home we can use a baking stone, baking steel, thick metal trays or cast-iron pans.

📖 Read more ➡️ https://www.chainbaker.com/steaming/
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Chapters
0:00 Intro
2:48 Cast iron pot & lid
3:22 Cast iron skillet & boiling water
4:13 Cast iron skillet & ice cubes
4:51 Upturned metal bowl
5:28 Baking tray & boiling water
6:01 Water spray bottle
6:48 Comparing the results
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#Bread #Baking #ChainBaker