Techniquebeginnerdraft
Steam in the oven
Also searched as: steaming bread, steam injection, steam when baking, Dutch oven
In short: Steam in the oven for the first 20 minutes or so, then bake dry. That way the bread rises well and gets a shiny, crisp crust.
Picture it
Like rubber and varnish: first the skin has to stay stretchy so the loaf can grow, then it may harden.
What happens
At the start, the bread expands a lot in the oven (). Steam keeps the surface moist and soft so it does not tear. It also the starch on the surface, which gives shine. After that the steam has to go, so the crust dries and browns.
How it’s done
Sequence · Step 1 of 5
Preheat the oven well with a cast iron pot or baking stone.
All steps as a list
- Preheat the oven well with a cast iron pot or baking stone.
- Score the bread and put it in the pot, lid on.
- After about 20 minutes take off the lid or let out the steam.
- Finish baking dry until the crust is deep golden brown.
- Switch off the fan when loading the bread; it dries the surface too early.
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