Steam Oven Baking: Bread Perfection In Your Kitchen

Steam ovens are a popular choice for baking bread, and for good reason. Steam helps the dough expand, keeping it moist and allowing it to rise to its full potential before the crust sets. This results in a better crumb structure and a crisp, thin, and chewy crust.

While steam ovens are commonly used in large bakeries, home bakers have also achieved excellent results by using a variety of methods to add steam to their ovens. These methods include using a Dutch oven, a cast-iron pan, a metal bowl, or a spray bottle to create steam.

Additionally, steam ovens offer other benefits such as proofing dough and baking more delicate items like custards. With the ability to produce golden crusts and soft interiors, it's no wonder that steam ovens are a sought-after option for bread baking.

How to create steam in a domestic oven

Creating steam in a domestic oven is an important part of the bread-making process. Steam helps the bread rise to its full potential by keeping the outer skin of the loaf pliable and stretchy. This prevents the dough from drying out and hardening before it has risen fully in the oven.

There are several ways to create steam in a domestic oven. One popular method is to use a Dutch oven, which is a sealed pot with a heavy lid that can trap steam and moisture. Another method is to bake the bread directly on stones and generate steam separately in the oven. This can be done by placing a pan of water, such as a cast iron pan or a rectangular baking pan, in the oven before preheating. Boiling water is then poured into the pan before the bread is loaded into the oven, creating steam. Alternatively, ice cubes can be tossed into the heated pan, but this may take longer as the ice needs to melt first. It is important to only use a small amount of water to create a burst of steam at the beginning of the baking process, as the oven needs to be dry for the bread to brown properly.

Another approach is to use a baking cloche, which replicates the conditions of a traditional dome-shaped wood oven by trapping moisture and creating steam. Spraying the inside of the oven with a spray bottle can also create a small amount of steam, although this may not be enough to make a significant difference.

When creating steam in a domestic oven, it is important to exercise caution. Steam burns can be very painful, and there is a risk of shattering the oven door glass if cold water is dropped on it. It is also important to note that gas ovens and convection ovens may be more challenging to steam effectively due to their venting systems.

Benefits of steam when baking bread

Steam is an essential component of the bread-baking process and offers several advantages over baking bread in a dry oven. Here are some of the key benefits of using steam when baking bread:

Crust Moisture and Bread Expansion:

Steam keeps the crust of the bread moist, preventing it from drying out and solidifying too quickly. This added moisture allows the bread dough to expand to its full potential before the crust sets, resulting in a better crumb structure. The steam also helps the bread rise to its maximum height, creating a more impressive loaf.

Crust Colouration and Shine:

The steam helps gelatinize sugars on the exterior of the loaf, resulting in improved browning. It also gives the crust a desirable shiny, thin, and crispy texture.

Yeast Reinvigoration:

The moist steam in the oven reactivates the yeast in the dough, giving it a boost during the baking process.

Consistency and Crust Texture:

Steam-baked bread has a thin, chewy crust that is aesthetically pleasing and desirable. Bread baked without steam may have an irregular shape and an unappealing, thick crust. Steam ensures a consistent and high-quality result.

Flexibility in Baking Techniques:

Steam can be used in combination with various baking techniques and equipment, such as baking stones, Dutch ovens, or bread cloches. It can also be applied to a wide range of bread types, from simple loaves to complex artisan breads.

In summary, using steam when baking bread offers both functional and aesthetic advantages. It helps the bread rise to its full potential, improves the texture and appearance of the crust, and ensures a consistent baking result. By understanding and utilizing the benefits of steam, bakers can produce high-quality, impressive loaves of bread.

How to bake bread in a steam oven

Steam ovens are a popular choice for baking bread, as they allow the bread to rise to its full potential and create a lovely texture. Here is a step-by-step guide on how to bake bread in a steam oven:

Prepare the oven:

• Preheat your steam oven to the desired temperature. The ideal temperature for baking bread is between 400-500°F.
• Place a small pan of water, such as a cast-iron pan, in the bottom of the oven. You can also use a baking cloche or a Dutch oven instead of a pan.
• If using a baking stone or steel, place it in the oven to preheat as well.

Prepare the dough:

• Mix your dough according to your recipe.
• Let the dough rise in a warm place until it has doubled in size. This usually takes about 30 minutes.
• Shape the dough into your desired loaf shape.
• Cover the dough and let it proof for the recommended time, or until it passes the finger test.

Bake the bread:

• Score the dough with a sharp blade, making a long "ear" or "lip" cut down the center of the loaf.
• Place the dough on a baking sheet, loaf pan, or directly onto the baking stone/steel in the oven.
• Pour about 1/2 cup of boiling water into the pan to create steam. Be careful not to burn yourself!
• Close the oven door quickly to trap the steam inside.
• Bake the bread for 10-15 minutes with steam, then turn off the steam and continue baking in a dry oven.
• The total baking time will depend on the size and type of bread you are making, but it is usually around 30-40 minutes.
• Remove the bread from the oven when it is dark golden brown on top and has a hollow sound when knocked.

Tips for success:

• Be careful when handling steam and hot water to avoid burns.
• Experiment with different steaming methods to find what works best for your oven and bread.
• Try using a spray bottle to spritz the bread with water before baking for an extra shine.
• If you are baking multiple loaves, use two sheets of parchment paper to adjust the space between them as they bake.
• For a thinner and softer crust, experiment with higher humidity levels during baking.

Different types of steam ovens

There are three main types of steam ovens: standalone steam ovens, combi-steam ovens, and electric ovens with an added moisture function.

Standalone Steam Ovens

These ovens have a single purpose: steaming. They won't bake or brown your food, but they excel at steaming various types of produce while maintaining individual flavours. They are also faster than traditional ovens. An example of this type of oven is the Miele Built-In Steam Oven, which retails for $2,699.

Combi-Steam Ovens

Combi-steam ovens are the most versatile option, offering the benefits of a steam oven combined with convection functionality. They can be used for steam cooking, baking, and roasting. Most combi-steam ovens include a manual reservoir tank, but some higher-end models can be plumbed-in. An example of this type of oven is the V-Zug Combi-Steam Electric Wall Oven, which retails for $8,499.

Electric Ovens with Added Moisture Function

These ovens offer a steam injection functionality, sending bursts of steam into the oven during baking, roasting, etc. They allow you to retain the crisp and crunch of electric ovens while still getting the tender perks of steam cooking. An example of this type of oven is the Siemens Electric Wall Oven, which retails for $3,195.

How to get similar results without a steam oven

Steam ovens are great for baking bread as they allow the dough to expand to its fullest, creating a lovely texture and a thin, crispy crust. However, if you don't have a steam oven, there are several ways to achieve similar results. Here are some methods to get that crispy crust without a steam oven:

Using a Dutch Oven

The Dutch oven method is a popular alternative to using a steam oven. It involves baking bread in a Dutch oven, which has a heavy lid that traps steam released by the bread. This helps delay the formation of a crust, allowing the dough to expand freely. To use this method:

• Preheat your Dutch oven along with your oven.
• Place your dough in the hot Dutch oven and cover it with the lid.
• Bake according to your recipe instructions.
• Remove the lid for the last 10-20 minutes of baking to let the bread crisp up.

Baking on a Pizza Stone or Baking Steel

Another option is to use a pizza stone or baking steel, which conducts heat well and provides an even bake. To create steam, you can use a dish of water or a cast-iron skillet with ice cubes. Here's how:

• Preheat your pizza stone or baking steel for 45 minutes to 1 hour.
• Place a small dish of water or a cast-iron skillet in the oven below the baking stone/steel.
• When ready to bake, place your dough on the preheated surface and follow your recipe instructions.
• Remove the dish of water or cast-iron skillet for the last 10-20 minutes of baking to stop creating steam.

Using Cast Iron Skillets and Ice Cubes

This method involves using two cast-iron skillets—one for the bread and a smaller one for creating steam with ice cubes. Here's the process:

• Preheat your oven along with two cast-iron skillets—one for the bread and a smaller one for ice cubes.
• When ready to bake, place your dough in the larger skillet and return it to the oven.
• Quickly add 8-10 ice cubes to the smaller skillet and close the oven door.
• The ice will melt and create steam, helping the bread rise.
• After 20 minutes, the water will evaporate, leaving a steam-free oven to crisp up your bread.

Baking in an Oven-Safe Pot with a Sheet Pan

If you have an oven-safe pot with a tight-fitting lid, you can use it to bake your bread. If the lid has drainage holes, use a sheet pan instead. Here's how:

• Place your formed loaf directly into the cold pot.
• Set the pot in the hot oven and cover it with the sheet pan or lid.
• Bake as directed, removing the sheet pan/lid for the last 10-20 minutes to let the bread crisp up.

Additional Tips:

• Be cautious when handling hot items, and avoid using glass or ceramic bakeware with extreme temperature changes as they can shatter.
• Using a spray bottle to mist the dough or oven with water can also create steam, but it may not produce enough.
• For a shiny crust, spritz the bread with water during the last few minutes of baking or after removing it from the oven.

Frequently asked questions