Steaming Soft Bread: How Long Until It's Ready?

Steamed bread is a cooking method that has been used for centuries, and it's still popular today. The process involves baking bread above water in a pot, creating a moist and flavourful loaf without the use of an oven. The cooking time for steamed bread varies depending on the method and recipe used. For example, a steamed harvest bread recipe recommends a cooking time of about 2 hours, while a South African-style steamed bread recipe suggests a longer cooking time of about 2 and a half hours. The type of pot and heat source used can also impact the cooking time. Using a pressure cooker or a steam oven, for instance, may reduce the cooking time compared to a traditional stovetop method. Additionally, the size of the bread and the vessel used for steaming can also affect the cooking duration.

Steaming bread in an oven vs. on a stovetop

Steaming bread is a cooking method that has been used for centuries, and it is still relevant today, especially in places where ovens are uncommon or unavailable. The process involves baking bread above water in a pot, which results in a flavorful and moist texture without the use of fat. This technique is also suitable for those who prefer a healthier option with minimal calories.

When it comes to steaming bread, you have the option of using an oven or a stovetop. Here is a detailed comparison between the two methods:

Steaming Bread in an Oven:

Steaming bread in an oven involves creating a steamy environment to slow down the formation of the crust, allowing the dough to expand fully and create a desirable texture. This can be achieved by using a Dutch oven, a steam oven, or a regular oven with added moisture.

Dutch Oven:

The Dutch oven method involves placing the dough in a preheated pot with a sealed, heavy lid. This setup mimics the conditions of a steam oven by trapping moisture and creating a humid environment for the bread to bake in. It is a straightforward method that produces consistent results.

Steam Oven:

A steam oven is designed specifically for adding steam to a hot oven, enhancing the rise of the bread. This type of oven is commonly used in bakeries and is now available for home use. It offers the convenience of not having to preheat a separate pot and provides visibility during the baking process.

Regular Oven with Added Moisture:

In a regular oven, you can create a steamy environment by using various techniques. One method involves preheating the oven, placing a cast-iron pan filled with lava rocks or similar materials, and then splashing water onto the hot surface to generate steam. Another approach is to use a rectangular baking pan with rolled-up towels inside, saturated with boiling water, placed in the oven before baking. Additionally, a spray bottle can be used to mist the dough with water before placing it in the oven.

Steaming Bread on a Stovetop:

Steaming bread on a stovetop is a traditional method that has been used for centuries, especially in regions where ovens were not commonly available. It involves using a pot or a large Dutch oven on the stovetop, filled with simmering water, and a heat-proof trivet to hold the bread batter.

To steam bread on a stovetop, you will need a vessel to hold the batter, such as a pudding mold, a coffee can, or a loaf pan. Place a trivet at the bottom of the pot to keep the batter-filled vessel from direct contact with the hot surface. Then, fill the pot with enough boiling water to reach halfway up the sides of the vessel. Cover the pot and let the bread steam for approximately 2 to 3 hours, depending on the size of the vessel.

In conclusion, both oven steaming and stovetop steaming have their advantages and considerations. Oven steaming provides more control over the temperature and humidity, allowing for a more precise baking process. On the other hand, stovetop steaming is a traditional method that is accessible to those without ovens and produces flavorful, moist bread. Ultimately, the choice between the two depends on your equipment, preferences, and the specific recipe you are following.

How to prepare a loaf pan for steamed bread

Steamed bread is cooked above water in a pot, rather than in the dry heat of an oven. This makes the bread flavourful and moist without being gummy or packed with fat.

To prepare a loaf pan for steamed bread, you will need a few items that you probably already have in your kitchen. Firstly, you will need a loaf pan, such as a 9-by-5-inch loaf pan or a mini loaf pan. You will also need something to act as a heat-proof trivet, such as metal canning rings, wadded-up aluminium foil, or a cake rack.

Place the trivet in the bottom of a large pot, such as a Dutch oven or another large pot with a tight-fitting lid. The pot must be big enough to fit the loaf pan, the trivet, and the water that the bread will cook in. The lid is important as it needs to trap the steam; without it, the steam will escape.

Place the loaf pan on the trivet and pour in enough boiling water to come halfway up the sides of the pan. Cover the pot and steam the bread for 2 1/2 to 3 1/2 hours, depending on the size of the loaf pan. It is important to note that the cooking time may vary depending on the method and vessel used for steaming. For example, if you use a pressure cooker, the cooking time will be reduced.

Once the bread is done, remove it from the pot and let it cool before serving. Steamed bread can be stored in the fridge for a few days or frozen for up to three months.

The best pots for steaming bread

Steaming bread is a traditional method of cooking that was used for centuries before ovens were commonplace in homes. It is still used today, especially for lean breads, as it helps to promote a good rise and a thin, shiny crust.

There are several types of pots that can be used for steaming bread, each with their own advantages and disadvantages. Here are some of the best options:

Dutch Oven

Dutch ovens are a popular choice for bread steaming as they are relatively affordable and can be used for a variety of other tasks in the kitchen. They are usually made from cast iron and have a tight-fitting lid, which helps to trap the steam inside. A Dutch oven with an enamel coating can also give a deeper browning to your loaf. However, one limitation of a Dutch oven is its shape—round, which limits you to baking round loaves.

Challenger Bread Pan

The Challenger Bread Pan is a rectangular cast-iron bread oven, similar in design to a Dutch oven but with a larger capacity. This means you can bake longer loaves and have more control over the shape of your bread. The Challenger also has the added benefit of being able to perform the "ice cube trick", where you drop ice cubes into the corners of the pan before adding the lid to create extra steam. However, its large size and heavy weight (21 pounds) can make it difficult to handle, especially when it's hot.

Fourneau Bread Oven

The Fourneau Bread Oven is another dedicated bread-baking vessel that is similar in design to a Dutch oven but offers a few unique features. It consists of an ovoid cast iron dome, a cast iron door, and a cordierite (ceramic) base. The Fourneau also has a grooved base that allows you to pour in water and create steam without having to use ice cubes. While the Fourneau stays in the oven during use and doesn't need to be moved around like the Challenger, its large size may be a challenge for those with limited storage space.

Lodge Double Dutch Oven

The Lodge Double Dutch Oven is a more affordable option that also doubles as a skillet, thanks to its lid design. This means you can use it for a variety of tasks in the kitchen, making it a versatile addition. While it is round and may not offer as much control over the shape of your loaves, it is reasonably lightweight and easy to handle.

Slow Cooker or Pressure Cooker

If you're looking for an alternative to a pot or oven, a slow cooker or pressure cooker can also be used for steaming bread. These appliances have the advantage of being more compact and may be a good option for those with limited kitchen space. However, they may not provide the same level of control over the steaming process as a dedicated pot or oven.

How to test if steamed bread is cooked

Steamed bread is cooked above water in a pot, rather than in the dry heat of an oven. This method of cooking makes the bread flavourful and moist.

There are a few ways to test if your steamed bread is cooked:

• Smell: when the aroma of homemade bread starts wafting through your kitchen, that’s a good sign that your bread is close to being done.
• Sound: for crusty artisan bread, thump the bottom of the loaf with your knuckles; if it sounds hollow, it is fully baked.
• Touch: the finished loaf should feel noticeably lighter than the dough did. Bread loses quite a bit of water weight as it bakes.
• Sight: the crust colour is a clear indicator of bread doneness, but different types of bread have varying levels of colour to look for. For example, sandwich bread and pan loaves should be a rich golden brown, whereas challah or other free-form enriched loaves should be a lighter golden brown.
• Internal temperature: bread is typically done when it has an internal temperature of 190°F. This can be measured with a food thermometer.

It's important to note that the cooking time for steamed bread is quite flexible, as it cooks at the temperature at which water boils (212°F) rather than the 350°F at which quick breads are commonly baked.

How to get a smooth, wet batter

The cooking time for steamed bread depends on the size of the mould or pan used. For example, steamed bread in large coffee cans or loaf pans will take 3 to 3 and a half hours to cook, while smaller cans or pans will take 1 and three-quarter to 2 hours.

Now, to get a smooth, wet batter for steamed bread, you'll need to follow these steps:

Firstly, mix the dry ingredients together, creating a little well in the middle for the water. For a South African-style steamed bread, the dry ingredients include 2 tablespoons of sugar and 1 teaspoon of dry yeast.

Next, carefully pour in the water and mix until you have a smooth, wet batter. It's important to note that the batter should be sticky, but not too wet. The amount of water required will be about half a litre of warm water.

Cover the batter and let it rise for about an hour in a warm place. This will help the yeast activate and create air bubbles, giving the batter a lighter texture.

After an hour, mix the batter again and then cover it for another 30 minutes. This additional time will allow the batter to rise further, ensuring a fluffy and well-aerated final product.

Now your batter is ready to be steamed! You can use a buttered enamel or metal bowl, placed in a large pot with boiling water. Remember to ensure the water level is no more than halfway up the bowl. Cover the pot and let the bread steam for about 2 and a half hours.

It's important to keep an eye on the water level during steaming and top it up if needed. To check if the bread is cooked, use a knife to test the level of stickiness. If it's no longer wet and sticky, your smooth, wet batter has transformed into delicious steamed bread!

Frequently asked questions