Steaming Bread: The Secret To A Perfect Bake

Steam is an essential component of the bread-baking process, and it is used by both professional and home bakers alike. Steam is crucial for achieving a crusty loaf of bread with aesthetic appeal and a well-structured crumb. By creating a steamy environment, the outer crust of the bread remains moist and flexible, allowing the dough to expand fully before the crust sets. This results in a better crumb structure and a shiny, blistery, crackly crust.

There are various methods for adding steam to the oven, each with its advantages and disadvantages. Some common techniques include using a spray bottle, a cast-iron pan, a metal bowl, a Dutch oven, or introducing steam through an external source such as boiling water or lava rocks. While steam is beneficial for baking bread, it is important to finish the baking process in a dry oven to allow the crust to firm up and become crisp.

Characteristics of baking bread with steam

Steam keeps the outer crust of the bread softer for longer, allowing it to expand before it firms up

Steam is an essential component of the bread-baking process. It helps the bread rise to its full potential by keeping the outer crust soft and pliable, allowing it to expand before it firms up and harden. This results in a better crumb structure and a shiny, blistery, and crispy crust.

When bread dough is placed in a hot oven, the high temperature can quickly seal the outer crust, impeding its ability to expand fully. By creating a steamy environment within the oven, the crust remains moist and flexible, enabling the bread to stretch and rise properly. This is especially important for hearth loaves, which are characterised by their lofty height and crisp crust.

There are several methods for generating steam in a home oven, each with its own advantages and considerations:

• Dutch Oven: This method involves baking the bread in a covered pot, trapping the steam generated by the loaf and creating even radiant heat. However, it is limited to baking round loaves that fit the size and shape of the Dutch oven.
• Baking Cloche: Similar to the Dutch oven method, a baking cloche is designed specifically for bread baking and comes in various shapes and sizes, offering more flexibility. Enamel cloches are the best for trapping heat and steam efficiently.
• Upturned Metal Bowl or Roasting Pan: By placing a dome over the bread, you can capture the steam and keep it close to the surface. This method allows for more flexibility in loaf shapes but requires a solid, flat baking surface to prevent steam escape.
• Pan of Boiling Water: Preheat a deep, heavy-duty pan or cast-iron skillet in the oven and fill it with boiling water. The water turns into steam as it hits the hot pan. This method provides continuous steam but requires careful handling when removing the pan from the hot oven.
• Lava Rocks in a Cast-Iron Skillet: Adding lava rocks to the preheated pan before pouring in boiling water increases the surface area for water evaporation, resulting in more steam. This method enhances the pan of boiling water technique but may warp the pan due to high heat.
• Towels in a Roasting Pan: Soak kitchen towels in boiling water and place them in a roasting pan next to the pan with water and/or lava rocks. This method provides continuous steam throughout the baking process as the absorbed water in the towels turns into steam.

Steam helps to create a shiny loaf with a bubbly effect on the crust

Steam is an essential component of the bread-baking process, and it has a significant impact on the appearance and texture of the final product. One of the most noticeable effects of steam baking is the shiny, bubbly effect it creates on the crust of the loaf.

The science behind this phenomenon is fascinating. When dough is baked in a dry oven, the crust quickly dries out and hardens, restricting the expansion of the dough and resulting in a denser crumb. However, when steam is introduced, it keeps the outer crust moist and supple, allowing the dough to stretch and expand before the crust sets. This results in a better crumb structure and a higher loaf.

The steam also plays a crucial role in gelatinizing the sugars on the exterior of the dough. This gelatinization process enhances browning and contributes to the desirable shiny and crispy crust. The moisture from the steam delays the formation of the crust, giving the dough more time to rise and expand.

The bubbly effect on the crust is a result of the steam creating a moist environment that promotes enzymatic activity. The combination of moisture and high heat intensifies this activity, leading to the formation of bubbles under the surface of the crust. This effect is highly sought after by bakers as it adds texture and visual appeal to the loaf.

To achieve the shiny, bubbly crust, bakers employ various steaming methods. One common technique is to use a cast-iron pan or baking stone and add boiling water to create steam. Another method involves using a Dutch oven, which traps the moisture released by the dough during baking, resulting in a similar effect to a steam-injected oven.

The key to achieving the desired shiny and bubbly crust lies in the timing and control of steam. While steam is crucial during the initial oven-spring period, it is essential to finish baking in a dry oven. Excessive moisture throughout the baking process can lead to an undesirable thick and rubbery crust. Therefore, bakers often start with a good burst of steam and then remove the steam source halfway through the baking process to allow the bread to crisp up.

In summary, steam is the secret ingredient that transforms a dull loaf into a dazzling one. By keeping the dough moist and supple, steam enhances the expansion of the dough and creates the desirable shiny and bubbly effect on the crust. The timing and control of steam are critical to achieving the perfect crust, and bakers often experiment with different techniques to find the best results for their specific needs.

Steam gelatinises sugars on the exterior of the loaf, resulting in better browning

Steam is essential for achieving a crusty loaf of bread. It keeps the exterior of the bread moist and flexible, allowing the dough to expand to its full potential and preventing a dense crumb. Steam also gelatinises sugars on the exterior of the loaf, resulting in better browning and a shinier, crispier crust.

When baking bread, steam is only useful during the first 5-10 minutes of baking while the yeast is still active. After this time, the crust needs to dry out and set.

There are several methods for adding steam to your oven, each with their own advantages and disadvantages:

• Using a spray bottle to spritz the loaf with warm water before putting it into the oven. This is a simple method but does not offer much moisture.
• Using a cast-iron pan: pour about 1 cup of boiling water into a preheated cast-iron pan on the shelf below your bread. This method can be enhanced by using a large metal bowl to trap the steam and keep it close to the bread's surface.
• Baking in a Dutch oven or cloche: these act as a self-contained bread oven, trapping the steam generated by the loaf and creating even radiant heat. However, this method is limited to round loaves of a similar size and shape to the Dutch oven.
• Using a baking cloche: these are designed specifically for bread baking and come in various shapes and sizes. Enamel cloches are the best as they trap heat and steam most efficiently.
• Upturned metal bowl, roasting pan, or baking shell: instead of placing your loaf inside a container, you can place a dome over your bread to capture steam. Any oven-proof vessel that does not touch the loaf can be used.
• Pan of boiling water: preheat a deep, heavy-duty baking pan or cast-iron skillet in the oven and fill it with boiling water. The loaf goes directly onto the rack above the pan. This method can be enhanced by adding lava rocks to the pan, increasing the surface area for water to evaporate and creating more steam.
• Towels: once you have a pan preheating in the oven, get another roasting pan and fill it with rolled-up, soaked kitchen towels. This will increase the overall amount of steam and keep producing it steadily throughout the bake.

By using steam in the oven, you can produce a loaf of bread with a crispy crust and a bubbly, shiny texture.

Steam is critical for achieving crusty loaves of bread

If you bake bread in a dry oven, the crust quickly sets and dries, impeding the ability of the dough to expand to its full potential, leading to loaves with a denser crumb. However, if you introduce steam at the start of the bake, the crust remains moist, and the loaf is able to stretch and expand before the crust sets, resulting in a better crumb structure.

Additionally, even if you score your bread properly, those cuts will not expand in a dry oven; you need steam for that. Steam helps gelatinize sugars on the exterior of the loaf, resulting in better browning, and a shinier, thinner, and crispier crust.

There are several methods for achieving a steamy environment in your oven. One simple method is to spray the loaf with warm water prior to putting it into the oven. You can also use a cast iron pan by pouring about 1 cup of boiling water into a preheated cast iron frying pan on the shelf below the loaf. Another method is to use a Dutch oven or cloche, which keeps the moisture given off by the bread during baking close to the surface of the loaf, allowing for expansion and a shiny, golden crust.

It is important to note that while steam is vital during the oven-spring period, once the loaf is set, moisture is no longer beneficial. Too much moisture throughout the bake can lead to a thick, rubbery crust. Therefore, it is recommended to finish baking in a dry oven to achieve the best crust formation.

Steam can be added to the oven by pouring boiling water into a preheated tray

Steam is critical for achieving crusty loaves of bread. If you bake bread in a dry oven, the crust quickly sets and dries, impeding the ability of the dough to expand to its full potential, leading to loaves with a denser crumb. But if you were to bake an identical loaf, introducing steam at the start of the bake, the crust remains moist, and the loaf is able to stretch and expand before the crust sets, resulting in a better crumb structure.

Method 1: Spray Bottle

The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. Unfortunately, this method doesn’t offer much moisture, and the effects on the bread are minimal.

Method 2: Cast Iron Pan

Pour about 1 cup of boiling water into a preheated cast-iron frying pan on the shelf below the bread. This method works quite well and can be enhanced by placing a large metal bowl over the loaf to trap the steam and keep it close to the surface of the bread during the oven-spring period.

Method 3: Dutch Oven

A Dutch oven or cloche also works to keep the moisture given off by the bread during baking close to the surface of the loaf, allowing for the same kind of expansion and shiny, golden crust.

Method 4: Water Bath

Baking bread in water baths works well. Preheat the oven with a baking stone as normal. When the stone is up to temperature and the bread is almost ready to bake, fill a deep roasting tray half-full with water. Place it on a shelf below the stone. After 5-10 minutes, the baking chamber will fill with steam, and the scored loaf is put in to bake. After 15 minutes, take the water bath out – be careful, it’s boiling water!

Method 5: Wet Towels

This is a development of the water bath method. You’ll need a small tray and some thick dish towels. The more towels you use, the more steam you generate. Roll the dish towels, place them inside the pan and pour boiling water over them. Put the pan inside the oven for 5 minutes before you are ready to bake. The pan saturates the baking chamber with steam before the bread goes in.

Method 6: The Pour, Close & Run Method

When baking in a professional deck oven fitted with steam jets, adding steam is as easy as pressing a button. Yet it’s common for these pipes to clog with mineral deposits, especially in hard water areas. Back when I worked as a baker, we devised our own method. As the bread went in the oven, we’d pour a cup of water on the area just outside the baking stone, quickly close the door, and run away. This method works well, but cold water can shatter an unexpecting baking stone.

Method 7: Lava Rocks

Fill the preheated pan at the bottom of the oven with lava rocks. These will increase its storage heat so the temperature doesn’t drop so much after the water is added.

Method 8: Two Baking Stones

If you find the base of your loaves are pale on top or take longer than 40 minutes to bake, it is affecting the quality of your bread. In this case, place a second baking stone above the first. This will store heat above the bread and create a “baking chamber” for your bread.

Method 9: Ice Cubes

Dropping ice cubes into the preheated tray is a common way to create steam. With ice, an even steadier stream of steam is created than with tap water. However, this does cool the oven severely, and the lower baking temperature produced is less desired for bread.

Frequently asked questions