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The steam helps the crust stay moist, so that the bread can expand more than it would otherwise be able to. Note the colour brightness and the shine on the crust. Bake like this for the first 30 minutes. Steam does that; it helps bread rise, develop a crispy crust, and encourages an open crumb. It also aids in the oven … The importance of baking with heat and steam for great oven spring in sourdough bread. I chose a 5 quart model because I usually bake smaller loaves (300 g flour), I think it’s perfect for my needs, but if you tend to make bigger loaves, I’d advise perhaps purchasing a larger one. The symmetry of bread is mainly influenced by final moulding but its also affected by other processes and steam during initial baking is one of those. The Spring Oven does what no other Ovenware pot can. This will … You will notice as the starch thickens it becomes translucent and glossy as its surface reflects light. There is no question about it. When dough is put into a hot oven, carbon dioxide expands and ethanol evaporates, this is what forms those big bubbles in bread, resulting in oven spring. Assuming all the earlier steps have been executed properly the dough will expand greatly during the initial baking stage. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Its a bit like cooking or bringing to the boil a starch and water slurry. If you’ve taken an interest in making sourdough bread, you’ve probably read that creating steam in the oven is essential to a good bake. All of the above improve the overall bread quality from mouth feel to appearance and flavour. Wake Up Your Starter. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. This means the quicker you get the steam in,  on loading your dough into the oven, the better! This same shine will allow the natural bloom to be seen. I’ve tried a few ways but in my opinion the best way is as follows. Trust me, after spending hours creating beautiful doughs, your bakes demand and deserve it. Le Cruset…nice but really no difference. Hi Bakers,I've been invited to use a friends commercial kitchen to bake my sourdough bread. You know those tall loaves with nice open structures you see on Instagram? I resisted for a long time. Steaming the Rofco. Dutch ovens, combo cookers, and the Challenger Bread Pan allow you to cover and easily trap steam in the first stage of baking (mimicking a bakery deck oven). Has your starter been slumbering in the fridge? Short of investing in an oven with steam-injection, home bakers have developed a few tricks over the years to generate a steamy baking environment. Stainless steel is best as mild steel will oxidise (rust) very rapidly but the cheaper option of mild steel will work just fine. This condensation gelatinises on the dough surface. Immediately after loading pour the boiling water into the bowl quickly and quickly close the oven door. I’m sure both have great results. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Here’s how! After slashing the dough piece load the oven with the dough. Yes, but steam is very important for sourdough bread baking and you’ll most likely have to resource to various tools (lava rocks, roasting pans with hot water, etc.) This will condense on the dough surface effecting the desirable shine and bloom. Baking sourdough loaves in your dutch oven provides a way to STEAM the dough as it bakes. This does not impact my recommendations. TLDR: Go buy a Dutch oven. It performs the baking process by trapping the steam while the dough bakes and it … as alternatives. Put some ice cubes on the baking stone if space allows it (optional).

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