If you want to enhance the effect of method #2, a large metal bowl can be placed over the loaf to trap the steam and keep it close to the surface of the bread during the oven-spring period. As a bonus, your kitchen smells great.

Ever wonder how professional bakers get those beautifully domed loaves a bread with glossy brown crusts? Most breads are made with: Flour, Water, A Leavening Agent, and Salt. So, let’s look at each ingredient and see how they react to each other and what they add to bread. Well, there’s a lot! Remove the tray from the oven and using a serrated knife cut three slits across the top of each loaf, brush with egg wash and return to the oven.

Put the bread loaves into the oven right away. The loaf on the left was steamed with method #1. For your bread to rise to its potential that outer, taut skin on your loaf needs to be able to expand and stretch before hardening off.

Baparoma Steam Baking Master made by Testrite Baparoma International. FLOUR 8. Set to Bread at 400˚F for 30 minutes to bake the loaves, rotating the tray halfway through. Bread has only a couple of ingredients, so how much science can there be in a loaf of bread? Steam in the oven is crucial to making a crusty loaf of bread ONLY for the first 5 - 10 minutes, until the bread begins to brown Applying steam to the dough during baking keeps the outer dough layer flexible and moist. It will still be a delicious loaf of bread, but more steam would have made it even better. Steam in bread baking: Method #3.

Notice how the crumb structure is relatively dense, in comparison with the other loaves? Proofing (Dough Rising)- It works like a professional proof box. Steam in the oven, and subsequently on the surface of your loaves, helps keep that skin pliable and stretchy during baking. This easy recipe for a basic malted brown loaf will become your to go recipe whenever you make bread. Good bread is one of life’s greatest pleasures, I think that the Pythons got in wrong in the Life of Brian, and really it should be the bakers who are blessed. My loaf looked great, too. This helps achieve the greatest amount of oven spring and loaf volume. The secret – at least one of them – is steam…In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called “ovenspring“). Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust.

It is a patented, multi-functional, 5-piece Artisan French Bread pan, designed for world class artisan French bread (and some other stuff). 9. This loaf failed to open properly where I scored it, and the crust is dull in color. Set to Steam at 100˚F for 25 minutes to proof. The best bread comes from a combi steam oven. &n The water turns to steam, which rehydrates the bread's crumb, or interior, while the heat of the oven firms up the crust. The Science behind Baking a Loaf of bread.