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Blues Heron Donating Member (397 posts) Send PM | Profile | Ignore Sun Aug-16-09 08:16 PM
Original message
steam in bread oven
been using the steam method lately when baking bread - last 3 batches. I put a 6 inch cast iron pan with a cup of water in the far corner of the lower rack of the oven, and it steams away during the baking. one cup seems to last about 30 minutes, so it steams the whole time - I'm doing white french loaves that take about 27 minutes at 425F. very happy with both the thinner, more delicate crust, and the extra oven spring. They've been coming out extra puffy, with medium to large holes. : )

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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-16-09 08:23 PM
Response to Original message
1. Thanx for that info.
I'll have to try that. I absolutely hate having to throw that cup of hot water in and slam the door.

How be you these days? :hi:
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Blues Heron Donating Member (397 posts) Send PM | Profile | Ignore Sun Aug-16-09 08:37 PM
Response to Reply #1
2. hope you do!
People even commented about the crust, without knowing about the steam. I'm well thanks! By the way big congrats for winning the July photo contest! Nice going! That thieving turtle photo was awesome!
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-16-09 08:41 PM
Response to Reply #2
3. Thank you!
I think it only won based on the cute factor. I am not a good photographer. LOL

I really do scare the living shit outta myself tossing that water in the broiler pan. :rofl:

Glad you are well and still bakin' away. :hug:
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