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 Fri, 12 Mar 2010 22:48:08 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Adam http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-12329 Adam Fri, 04 Dec 2009 14:49:47 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-12329 As much as I've looked at your blog, this is the first I've seen this page. I haven't tried this method, but I know the best crust I get is when I bake in a enameled cast iron dutch oven so this makes sense. I'm looking to try the roasting pan lid shown on a video on this page: http://www.northwestsourdough.com/newsite/videos.html Seems that would be easier to move than the flower pot. As much as I’ve looked at your blog, this is the first I’ve seen this page. I haven’t tried this method, but I know the best crust I get is when I bake in a enameled cast iron dutch oven so this makes sense.

I’m looking to try the roasting pan lid shown on a video on this page: http://www.northwestsourdough.com/newsite/videos.html

Seems that would be easier to move than the flower pot.

]]> By: Wild Yeast blog « Artisan Baker http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-9502 Wild Yeast blog « Artisan Baker Thu, 11 Jun 2009 22:56:06 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-9502 [...] article that caught my eye is about steam. The blog’s author, Susan (I don’t know her last name) discusses two techniques for [...] [...] article that caught my eye is about steam. The blog’s author, Susan (I don’t know her last name) discusses two techniques for [...]

]]> By: Julie http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-8444 Julie Sun, 19 Apr 2009 17:39:40 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-8444 Oh perfect! exactly the info I needed. You can forget my questions on the "EVerybody must get a stone" post. Thanks for sharing! Julie Oh perfect! exactly the info I needed. You can forget my questions on the “EVerybody must get a stone” post. Thanks for sharing!
Julie

]]> By: Brian http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-6750 Brian Wed, 04 Feb 2009 01:07:31 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-6750 Hi, I use to do the bake off at a french bakery and when I throw the steam switch the temp always droped about 25 degree's. This was SD being baked at 450, 25-30 minutes in a stand up oven and you could watch through the gass as the steam did it's business. That was a long time ago. I've been looking for a way to steam in the home kitchen and I'm going to try the ice. PS, I love this blog. Hi,
I use to do the bake off at a french bakery and when I throw the steam switch the temp always droped about 25 degree’s. This was SD being baked at 450, 25-30 minutes in a stand up oven and you could watch through the gass as the steam did it’s business. That was a long time ago. I’ve been looking for a way to steam in the home kitchen and I’m going to try the ice. PS, I love this blog.

]]> By: Lisss http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-6276 Lisss Fri, 16 Jan 2009 08:33:22 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-6276 Ciabatta is really wonderful. This is our favourite bread, but rather expensive to buy - so your site is just in time :) Daniel's idea with ice for steam works very well - I tried yesterday. Ciabatta is really wonderful. This is our favourite bread, but rather expensive to buy – so your site is just in time :) Daniel’s idea with ice for steam works very well – I tried yesterday.

]]> By: Adam http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-5341 Adam Fri, 14 Nov 2008 01:10:19 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-5341 Hello, I am envious of all the steam I'm reading about. I have used a home made cloche with good results. However, I have a gas oven which is constantly venting gas (as is necessary with a gas oven). So when I try steaming with a pan on the bottom of the oven, any steam I create just vents along with the other combusted gasses. Any ideas on how to get a gas oven really steamy? I yearn to make baguettes again! -Adam Hello,

I am envious of all the steam I’m reading about. I have used a home made cloche with good results. However, I have a gas oven which is constantly venting gas (as is necessary with a gas oven). So when I try steaming with a pan on the bottom of the oven, any steam I create just vents along with the other combusted gasses. Any ideas on how to get a gas oven really steamy? I yearn to make baguettes again!

-Adam

]]> By: Nik http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-4884 Nik Sun, 05 Oct 2008 00:25:33 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-4884 of course, I just posted this to the STEAM page, and not the sourdough page! of course, I just posted this to the STEAM page, and not the sourdough page!

]]> By: Nik http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-4883 Nik Sun, 05 Oct 2008 00:24:38 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-4883 I just made this bread, and it's MY new favorite sourdough. I was too impatient to let it get sour, so I just did the 5 hour proof. I have not built up a large inventory of bread baking gear, so two loaves are in mini loaf pans in the fridge, and the other two I just made my best loaf on parchment, and allowed it to rise in a sheet pan. I then moved each to a hot pizza stone in the bottom of the oven, threw a few cubes of ice in the oven, and let er rip. The loaves are not tall enough for sandwiches, but it is delicious! This is excellent bread. My starter is also new, so I assume the flavors will further develop with patience in proofing, and as my starter matures. Thanks again! I just made this bread, and it’s MY new favorite sourdough. I was too impatient to let it get sour, so I just did the 5 hour proof. I have not built up a large inventory of bread baking gear, so two loaves are in mini loaf pans in the fridge, and the other two I just made my best loaf on parchment, and allowed it to rise in a sheet pan. I then moved each to a hot pizza stone in the bottom of the oven, threw a few cubes of ice in the oven, and let er rip. The loaves are not tall enough for sandwiches, but it is delicious! This is excellent bread. My starter is also new, so I assume the flavors will further develop with patience in proofing, and as my starter matures.
Thanks again!

]]> By: Chavi http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-4675 Chavi Tue, 09 Sep 2008 03:06:23 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-4675 This post has just solved the problem of my pale baguettes! Good thing I was looking through your archives. Will work on the steaming!! This post has just solved the problem of my pale baguettes! Good thing I was looking through your archives. Will work on the steaming!!

]]> By: joe http://www.wildyeastblog.com/2007/07/02/steam/comment-page-1/#comment-3731 joe Sat, 21 Jun 2008 16:48:19 +0000 http://www.wildyeastblog.com/2007/07/02/steam/#comment-3731 IMO, Susan is a one of a kind master baker. Not only does she make a wide variety of great breads, but she has the smoothest way of explaining how she has done them. She is one rare person. Do you know the old saying? "Some teach but can't 'do'; others 'do' but can't teach." Susan does both extremely well. One need look no further for a better site to learn, grow, and hone your own baking skills. IMO, Susan is a one of a kind master baker. Not only does she make a wide variety of great breads, but she has the smoothest way of explaining how she has done them. She is one rare person. Do you know the old saying? “Some teach but can’t ‘do’; others ‘do’ but can’t teach.” Susan does both extremely well. One need look no further for a better site to learn, grow, and hone your own baking skills.

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