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Humidity in the oven
Also searched as: steam, steam injection, fan oven, oven humidity
In short: Moist oven air keeps surfaces soft; dry air lets them brown and turn crisp.
Picture it
A dial between steam bath and sauna.
Humidity in the oven
moistdry
moist: surface stays soft and stretchy
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What happens
Steam condenses on cold surfaces and keeps them moist and stretchy. Dry air, especially from a fan, draws out water and lets crusts form.
Rules of thumb
- Bread: moist first, then dry.
- For crispness, let the steam out at the end, e.g. by opening the oven door briefly.
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