Steam Bread: Easy, Quick, And Delicious

Steaming bread is a great way to make it flavourful, moist, and airy. The steam helps the dough rise faster and more evenly, and it also keeps the exterior soft, allowing the bread to expand freely. Steam also improves the colour of the crust, helping with caramelisation and creating a glossy finish.

There are several ways to steam bread, including using a Dutch oven, a pressure cooker, or a roasting tray with hot water. You can also add lava rocks, nuts and bolts, or ice cubes to create an additional burst of steam.

Choosing a vessel to steam your bread in

Steaming your bread is a great way to ensure your loaf is flavourful and moist without being packed with fat. There are a few different vessels you can use to steam your bread, each with their own benefits.

Dutch Oven

A Dutch oven is a great vessel to steam your bread in. It is a sealed pot that can be placed in your regular oven, trapping steam and moisture inside. This helps the bread rise without losing all its moisture and is a really effective way of achieving maximum oven spring. The downside of using a Dutch oven is that you are limited to baking round loaves.

Large Pot on the Stovetop

If you want to bake a larger loaf, you can use a large pot on the stovetop. This method involves placing a trivet at the bottom of the pot, then placing the covered bread on the trivet and pouring in enough boiling water to come halfway up the sides of the bread. The pot must have a tight-fitting lid to trap the steam.

Slow Cooker

A slow cooker can also be used to steam bread. Place a trivet on the bottom of the slow cooker, then put the batter-filled mould or loaf pan on the trivet. Pour in enough boiling water to come halfway up the sides of the mould or pan, cover, and steam.

Pressure Cooker

A pressure cooker is another option for steaming bread. This method is similar to using a slow cooker, but it involves bringing the cooker to high, steam-emitting heat, then lowering it to the mid-range.

Roasting Tray

If you are making multiple loaves, you may not have room to use a Dutch oven. In this case, a roasting tray and a cup of hot water can be a convenient way to add steam to your oven. Place the roasting tray at the bottom of the oven, and pour in a cup of hot water when you put your loaves in. Be careful, as this method can produce a lot of hot steam.

Pressurised Sprayer

Another option for adding steam to your oven is to use a hand-pumped pressurised sprayer. This method is fairly inexpensive and easy to use. Simply pump the sprayer, then spray a continuous jet of steam into the oven as you load your loaf and shut the door.

Preparing the dough for the steam oven

Firstly, it is important to understand the benefits of using a steam oven for baking bread. The steam creates an even temperature, allowing your dough to rise faster and more evenly. This is especially advantageous for sourdough as it results in a higher and less dense dough compared to proving at room temperature. The steam also helps to create a crispy crust and fluffy crumb, ensuring your bread has a desirable texture.

Now, let's get into the step-by-step process of preparing the dough:

• Gather your ingredients: For a simple loaf, you will typically need flour, yeast, water, and salt. You can also add other ingredients such as honey, oats, or nuts for additional flavour and texture.
• Mix and knead the dough: Combine your dry ingredients in a large mixing bowl. Create a well in the centre and gradually add your water or other liquid ingredients. Mix until a soft dough forms. Then, turn out the dough onto a floured surface and knead it until it becomes smooth and elastic. This process helps develop the gluten in the dough, which is essential for a good structure.
• Prove the dough: Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rest in a warm, draft-free place until it has doubled in size. This may take around 30 minutes to 2 hours, depending on the room temperature and the type of yeast used. If using a steam oven with a dough proving function, you can place the uncovered bowl directly into the oven, maintaining a temperature of around 25-30°C.
• Knock back the dough: Once the dough has risen, gently punch it down to remove the air. This step helps to redistribute the yeast and prepare the dough for shaping.
• Shape the dough: Divide the dough into equal portions depending on the number of loaves you want to bake. Gently press and shape each portion into a smooth ball, ensuring the surface is taut and there are no air pockets.
• Second prove (optional): If you want to enhance the flavour and texture even further, you can let the dough undergo a second prove. Place the shaped dough into greased loaf pans or onto a baking tray, covering it again with a damp cloth or plastic wrap. Let it rise until it has increased in size by about half. This step may take around 30 minutes to 1 hour.
• Prepare for steaming: While your dough is undergoing its final prove, preheat your steam oven to the desired temperature. If using a conventional oven, place a metal pan or roasting tray on the oven floor and fill it with hot water or ice cubes to create steam. Alternatively, you can use a Dutch oven, a pressurised sprayer, or a plant mister to introduce steam into the oven.
• Score the dough (optional): If desired, use a sharp knife or lame to make shallow cuts on the surface of the dough. This step adds a decorative touch to your loaf and can also help control the expansion of the dough during baking.

Remember, the key to successful dough preparation is patience and attention to detail. By following these steps and allowing your dough to prove adequately, you'll be well on your way to creating delicious steamed bread with a beautiful crust and fluffy interior.

Baking bread with steam

Steaming bread is an effective way to achieve a well-risen, evenly cooked loaf with a glossy, browned crust.

Steaming bread helps to keep the crust soft and moist, allowing the bread to continue expanding freely and preventing it from drying out and hardening too quickly. This is known as "oven spring". The steam also helps to dissolve sugars in the dough, which then caramelise and create a glossy crust.

How to Steam Bread

There are several ways to create steam in your oven:

• Place a metal pan on the oven floor and, when you put your bread in, pour a cup of very hot water into the pan or throw in some ice cubes.
• Use a spritzer bottle or plant mister to spray a mist of water into the oven as you put the bread in.
• Use a Dutch oven, which traps steam inside a chamber, helping to achieve an even rise and maximum oven spring.
• Place a roasting tray at the bottom of the oven and pour in a cup of hot water when you put the bread in.
• Throw a handful of ice cubes into the oven to create a burst of steam (but be aware that this can lower the temperature of your oven).

Tips

• Be careful not to get steam on a glass oven door, as this may cause it to shatter.
• Only steam your bread for the first 10-20 minutes of the bake. After this, you want the crust to harden and caramelise.
• You can add steam when baking any type of bread.

How to steam your oven

Steaming your oven is a great way to achieve a perfect, even temperature for your dough to rise in. It also helps to create a crispy crust and fluffy crumb. Here are the steps to steam your oven and some tips on how to get the best results.

Firstly, it is important to note that you should always check the manufacturer's instructions for your oven before adding steam. You should also avoid getting steam on a glass oven door or the oven light, as it may cause them to shatter. If your oven has a lift-down door, place a tea towel over the glass to protect it from the steam. Remember that steam can burn, so stay well away from the oven while steaming.

Now, here is a step-by-step guide to steaming your oven:

• Preheat your oven: Turn on your oven and set it to the desired temperature for baking bread, usually around 200-220°C.
• Prepare the steam source: You can use a few different methods to generate steam. One common way is to use a Dutch oven, which involves placing a lidded pot of water inside the oven. You can also use a roasting tray with a cup of hot water, or a pan with lava rocks or nuts and bolts. If you prefer, you can use a pressurised sprayer or a plant mister to add steam directly into the oven.
• Add the steam source to the oven: Place your chosen steam source in the oven. If using a Dutch oven, place it on a shelf in the oven. For a roasting tray or pan, place it on the bottom of the oven.
• Heat the steam source: Allow the steam source to heat up along with the oven. For a Dutch oven, bring the water to a simmer. If using a roasting tray or pan, you can add hot water just before placing the bread in the oven.
• Prepare your dough: While the oven is preheating, get your dough ready. Shape it into a loaf or bread rolls, and let it rise until it is fully proved and ready to bake.
• Add the dough to the oven: Once your dough is ready, carefully place it in the oven. If using a Dutch oven, remove the lid and place the dough inside. For other steam sources, you may need to slide the dough onto a preheated baking stone or tray.
• Create steam: To generate steam, you can pour hot water into the roasting tray or pan, or toss ice cubes into the Dutch oven or onto the lava rocks/nuts and bolts. Alternatively, spray steam directly into the oven using a pressurised sprayer or plant mister.
• Bake the bread: Close the oven door and let the bread bake. The steam will help keep the crust soft and moist, allowing the bread to expand freely. After the first 10-20 minutes of baking, depending on the type of loaf, you can remove the steam source to let the crust harden and caramelise.
• Enjoy your bread: Once the bread is baked to a golden brown crust, remove it from the oven and let it cool. Then, enjoy your freshly baked, crispy, and fluffy bread!

By following these steps, you can create the perfect environment for baking bread and achieve delicious, professional-looking results. Experiment with different methods to find the one that suits you best and don't be afraid to try out new recipes and techniques!

The benefits of steaming bread

Steaming bread is a great way to ensure your loaf is both tasty and healthy.

Steaming bread is a traditional method of cooking, and in some parts of the world, it is the only way to cook bread. It is also a great way to cook bread if you don't have an oven.

Steaming bread is a healthy way to cook, as it doesn't require fat, and the bread will still be moist and tasty. The steam also helps the bread rise to its full potential, and it will have a better crumb structure. The steam keeps the outer skin of the dough pliable and stretchy, allowing it to expand before it hardens.

Steaming bread also gives a better browning to the loaf and a shinier, crispier crust.

There are several ways to steam bread, including using a Dutch oven, a slow cooker, or a pressure cooker. You can also simulate a brick oven, which is a traditional way of cooking bread and gives a great flavour.

Frequently asked questions