Comments on: Steam http://www.wildyeastblog.com/2007/07/02/steam/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 08 Feb 2012 21:59:03 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Susan http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-26356 Susan Fri, 20 Jan 2012 16:47:15 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-26356 Shelley, a cast iron skillet would work, too. They get good and hot. Shelley, a cast iron skillet would work, too. They get good and hot.

]]> By: shelley http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-26345 shelley Thu, 19 Jan 2012 22:13:16 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-26345 what about putting a cast iron skillet in the oven when you preheat? then adding the water like you would with the rocks? I might try this I didnt know you needed the steam. what about putting a cast iron skillet in the oven when you preheat? then adding the water like you would with the rocks? I might try this I didnt know you needed the steam.

]]> By: Susan http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19941 Susan Mon, 22 Aug 2011 16:09:54 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19941 Arlene, as with my homemade cloches shown here, your cloche holds the bread's own moisture close, so no additional steam is needed. Arlene, as with my homemade cloches shown here, your cloche holds the bread’s own moisture close, so no additional steam is needed.

]]> By: Arlene Black http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19940 Arlene Black Mon, 22 Aug 2011 15:51:00 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19940 I am new at bread making. I bought a long stone clotch with a stone lid to try artusan bread. No where in the instructions does it say I need steam with this. Even though the lid would be on, does the oven still need steam? Baffled.....need help! Thanks in advance. Arlene I am new at bread making. I bought a long stone clotch with a stone lid to try artusan bread. No where in the instructions does it say I need steam with this.
Even though the lid would be on, does the oven still need steam? Baffled…..need help!
Thanks in advance.
Arlene

]]> By: mlaiuppa http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19311 mlaiuppa Thu, 14 Jul 2011 04:30:53 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19311 I just open the door and give it a few squirts with a spray bottle of water. Not great but not bad. I just open the door and give it a few squirts with a spray bottle of water. Not great but not bad.

]]> By: JD Miller http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19250 JD Miller Thu, 07 Jul 2011 19:08:50 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19250 I've been using a pan that I preheat with the oven. I pour hot hot water into the pan (hot water becomes steam faster than cool water) after I get the bread into the oven. Then I slide a lid onto the pan. The lid has a hole in it because I removed the knob handle. This caused the steam to pour out of the hole as a plume and distribute itself around my oven for an extended period. You can regulate the amount of steam by the amount of water added. I have been trying to determine if it is better than spraying the oven during the first few minutes of baking. I'm not convinced it has a big difference, but I continue to experiment. I do use a gas fired brick oven in my kitchen that gets up to 700 plus degrees. 700 is good for pizzas. 600 is good for bread I’ve been using a pan that I preheat with the oven. I pour hot hot water into the pan (hot water becomes steam faster than cool water) after I get the bread into the oven. Then I slide a lid onto the pan. The lid has a hole in it because I removed the knob handle. This caused the steam to pour out of the hole as a plume and distribute itself around my oven for an extended period. You can regulate the amount of steam by the amount of water added.

I have been trying to determine if it is better than spraying the oven during the first few minutes of baking. I’m not convinced it has a big difference, but I continue to experiment.

I do use a gas fired brick oven in my kitchen that gets up to 700 plus degrees. 700 is good for pizzas. 600 is good for bread

]]> By: Julie http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19237 Julie Wed, 06 Jul 2011 17:09:44 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19237 Thanks for this post. I just found a clay cloche at a yard sale. How do I use it? Thanks for this post. I just found a clay cloche at a yard sale. How do I use it?

]]> By: Teresa http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-19233 Teresa Wed, 06 Jul 2011 13:56:28 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-19233 Hi Susan, I swear by the roasting pan method for steam. I like that it is so lightweight and works for a variety of loaf sizes (except long baguettes). http://www.northwestsourdough.com/techniques/baking I have also used an upside down stainless bowl with a metal handle screwed to the bottom. The flower pot steamer looks like a fun idea. Don't forget a simple aluminum throw away turkey pan works good as well. Thanks for the info, Teresa Hi Susan, I swear by the roasting pan method for steam. I like that it is so lightweight and works for a variety of loaf sizes (except long baguettes).

http://www.northwestsourdough.com/techniques/baking

I have also used an upside down stainless bowl with a metal handle screwed to the bottom.

The flower pot steamer looks like a fun idea. Don’t forget a simple aluminum throw away turkey pan works good as well.

Thanks for the info,

Teresa

]]> By: annmartina http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-18079 annmartina Mon, 28 Mar 2011 15:14:31 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-18079 I made a wild yeast buckwheat caraway this weekend and was excited to try using my new steam cleaner to inject steam into the oven. It didn't work well at all. The steam evaporated as soon as it hit the hot air of the oven and I wasn't able to generate enough steam without keeping the oven door open too long. So I will go back to using the cast iron dutch oven or ice cubes. I made a wild yeast buckwheat caraway this weekend and was excited to try using my new steam cleaner to inject steam into the oven. It didn’t work well at all. The steam evaporated as soon as it hit the hot air of the oven and I wasn’t able to generate enough steam without keeping the oven door open too long. So I will go back to using the cast iron dutch oven or ice cubes.

]]> By: IthacaNancy http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-18015 IthacaNancy Sun, 20 Mar 2011 23:13:49 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-18015 I used to throw 1/4 cup of water on the floor of the oven, but now I use preheated large enameled dutch ovens to hold the bread and uncover it after the first 12-14 minutes. I had to replace both heating elements in my Viking oven ($$$) because they were rusty. I like the lava rocks in a roasting pan though. The long spout on the watering can seems like a good idea too. Thanks! I used to throw 1/4 cup of water on the floor of the oven, but now I use preheated large enameled dutch ovens to hold the bread and uncover it after the first 12-14 minutes. I had to replace both heating elements in my Viking oven ($$$) because they were rusty. I like the lava rocks in a roasting pan though. The long spout on the watering can seems like a good idea too. Thanks!

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