Thanks for being, so far, the ONLY source to explain why steaming a gas stove is nearly impossible. Why that hadn’t occurred to me I don’t know since it’s the venting of noxious gases that has lately concerned me. I’ll have to consider some other means of baking baguettes but I think my ciabatta will fit in the Staub oval roster I own. Down the road I’ll get a new oven, electric.
Absolute game changer, Martin. I have a gas oven and didn’t understand why the bread on the stone with the cast iron pan and steam was coming out so differently than the ones baked in the Dutch oven. Now I know!! Many thanks! ❤️
Love this video. Love how the technique & alchemy of baking are explained. I’d love to see more videos like this. Love the white board class room style.
Agreed with Martin on the point of adding water not working as well in a gas oven, based on my experience with two different gas ovens. An alternative way to using a cast iron Dutch oven is to actually use a half size or full size steam pan (make sure it's 6 inch tall to accommodate the rise) in conjunction with a baking stone or steel and a cast iron pan: you preheat the oven with the baking steel/stone in the oven and with the cast iron pan BELOW the baking stone towards the left edge of the baking stone. When you load the dough, you load it to the left edge of the stone, then cover the dough with the steam tray and crucially make sure that the tray overhangs the baking stone so that there is an opening directly above the cast iron pan below the stone. Then you pour water into the cast iron pan, and the water vapor will flow into the steam pan and be trapped inside to facilitate the dough's rise. Because the full size steam tray is long enough, i have had good results with this method when making baguettes and sourdough bread alike
Hi there! As for the water question, it's best to use boiling water when using steam while baking like this. As for the temperature used, we tend to stick to between 425°F and 450°F, but that will depend on the recipe that you intend to make. Higher temps like this can be challenging when it comes to your dough drying out, so it will take a little trial and error. We hope that helps a but, and wish you happy baking! -👨🍳Ethan
No one ever covers how long to steam for. Do I steam for the entire bake? How do I get crackly crust that lasts days (if that is possible) please answer when you can. I have been searching high and low for the answer. Thanks!
@@JordanWthereal Steam for half of the bake. If a standard sourdough loaf, about 20 min steam, 20 min un-steamed. Think about it as the first part being the expansion phase, and the second part the browning phrase. If using the dutch oven, just take off the lid halfway through
Wow very educational. I had a gas stove before and electric now and my bread is much more crisp. So good to know how that change works. I would have like to have seen the inside of the loaves side by side to compare the crumb. This was really good and helpful.
this is a great video - very detailed and relevant! i live in nyc and don't want to overload my small place with even more baking supplies. so i am going to try the lava rock method (for my gas oven) and put another large lid or baking pan on top of the oven rack right above where the baguettes will go to try to capture as much steam as possible
Great video, one tip. It's very dangerous to pour water into the preheated oven/vessel, if you drop any water on the oven window it will shatter. Cover the window with a towel prior to pouring the water in.
I have a Smeg Steam oven that has a convection + 25% steam function. I am baking small sourdough loaves that were cold proofed in the fridge for at least 24hrs. I've set the oven temp at 430 degrees. The oven temp never really got passed 400 degrees and the baking stone kept the temperature very consistent. I only opened the door one time when I placed the dough in. Anyway, the first loaf was smaller and only gained a small oven spring. The bread was also matte and color was lighter. The ear was a bit flat but did darken in color later on. I noticed the oven temp was 380 degrees according to my in-oven thermometer. I guess my oven did not get hot enough despite of preheating. Anyway, the 2nd loaf however did much better with a darker blistered crust, with roasted ear and a taller spring. Oven temp was 400 degrees. Cook time was 40 mins. Bread was oven rested for 3 mins for both. So lessons learned is it takes awhile for my oven to get up to usable temp. Thus, baking with steam does make a difference. I just need to make sure the oven is at least 400 degrees.
Well, this explains a LOT, as to why my SD loaves fail to get the ear and great color I so desire. I’ve watched dozens of video tutorials on creating the best sour dough loaf, and you’re the first to discuss the difference in outcome between a gas and electric oven, even though I add a iron skillet of boiling water. Thank you.
Glad to hear this was a good resource! We're here to help, if you have any questions along the way, during your sourdough adventures. Happy baking, Janet! -🍮Nicole
Baguettes: how about putting them on the baking steel/stone with one of those Dollar Store-type aluminum casserole pans as the cover? (Like those big throwaway - or could be reused - lasagna pans.)
That's actually a pretty ingenious way to experiment with this. We'd say give it a go and let us know how it works out. Thanks, and of course: HAPPY BAKING! Ethan@KA
Excellent video. Many congrats. I now realised why my breads pop up at the bottom and despite i score them they dont pop up on top. I need to take very seriously the steaming. Thanks a lot.
I’m really glad I watched this. I spray like crazy. A few minutes ago matter a fact. The light breaking does not sound fun. I think I’m going to spray b4 putting in and take out carefully during. Thx.
Thank you Martin for the info!!! Some questions for you! do you steam with boiled or natural temp water? And at what temp do you preheat the electric oven for a sourdough boule that will be baked on a stone? mine even with lava rocks keeps drying out and not expanding so much while baking
Hi. Wow, thanks for the quick response. It steams and vents and steams and vents every couple of minutes. I can do it manually but not sure how long I should do it for at the beginning of the cooking process. Thanks for the reply. Amazing
We normally only steam for about 10 seconds in the beginning, as soon as you close the oven door. If your oven holds the steam in, and does not vent, that's all the steam you really need. When you start to see your bread taking on some nice color, usually takes about 20 minutes or so (of course, every oven and bread is different), vent the oven to release the steam. Kristen@KA
Hello! What do you think of the steam options in electric ovens? Im currently looking for a new electric oven and some have the added steam option and I’m wondering if it’s a good option for baking bread
I absolutely adore you guys. Can’t wait for King Arthur flours to be back in stores! I do have a question: I would love help on how to use the dry milk and potato flour in grams ratio. I did my own calculations but would love a pro’s input. Thanks for the great videos.
Martin, very informative video, I have a gas oven so I use the challenger bread pan to bake demi baguettes (2 ea), my baguettes rise, nice open structure (crumbs) and I get nice thin crust not so much golden and most importantly to me NO ears, I use the KA BF usually 70% hydration, I preheat the pan and bake at the highest temp 500, I have tried to add couple of ice cubes in the pan before I close the lid, still no ears. I noticed most of the baguette recipes on KA site are using AP flour, wondering if that would help.
Hi there, Mike! We're sorry to hear that you're having trouble! You shouldn't have to add ice to your lidded pan, the lid will trap the steam that is created by the water being baked out of the dough. You can certainly try using all-purpose flour, using a slightly lower protein content flour can help make opening up the interior crumb structure easier. We'd also recommend checking out our Everything to know about sourdough ears blog article, the technique for creating an ear on loaves described there can be applied to your demi baguettes. We hope this can help and happy baking! Morgan@KA bakewith.us/xtkc28
Hi. Thanks for the great explanation on how steam works. I have been using your no knead bread recipe (actually got a batch in the fridge for tomorrow which is 4 days old. Excited!) for the last month with a lodge combi cooker which is cast iron. It turns out great. I do however have a combination steam oven but the bread settings seems to steam for 30 minutes. At what stage and for how long would you recommend the steaming process. Again, thanks for all the videos. They have been great. Loved the bagels. Regards Lee
Hi Lee, Your oven steams for 30 minutes straight, or it steams for a few seconds, then releases the steam after 30 minutes? I'm not too familiar with combo steam ovens. Kristen@KA
Thank you so much for this video. To avoid the potential of cracking the oven glass would it be okay in my gas oven to preheat it with a cast iron Dutch oven of water under the stone? I’m terrified I’d break the glass but I want nicer baguettes. Thank you.
The ONLY downside to this plan would be the loss of steam from the Dutch Oven the second you open the door. With steam baking like this, you want a huge BURST of steam, right when you put the baguettes in to bake. That will generate that perfect crackly crust. With the water in there before, the steam will escape, and not provide that initial BURST. Though we also appreciate your concern. Have a look at our blog post here on baking with steam, and see if that might allay some of your concerns: bakewith.us/umyr6. And of course, thanks so much for reaching out! Happy baking. Ethan@KA
Anyone have experience with the (no longer manufactured) Baparaoma "Steam Baking Master"? It has perforated base for the loaf and a lower pan that holds a small amount of water, and a lid which traps the steam.
This video is very timely for me! I recently tried using the lava rocks in a cast iron pan as suggested in Martin's book. The crust browns beautifully and has an incredible texture but the bottoms are very, very pale. I heat the pizza stone for at least 45 minutes before loading the bread. The bread is loaded with parchment paper. I've even tried changing pizza stones and using a second pizza stone on a top rack to draw down more heat. I have an electric Miele oven (about 15 years old). Any explanation as to why the bottom is so pale?
Hi Cristina, I'm sorry that your bottom crusts are not as dark as you would like them. Heating the pizza stone for 45 minutes is good but next time try heating it for at least an hour. Additionally, you say that you use parchment to load your loaves. Next time, after the crust has set, try safely removing the parchment with metal tongs so that the bread sits directly on the stone. Hopefully these two small tweaks will get you the nice dark crust you want. Happy baking! Jonathan@KA
That’s for the info. Found it helpful. Would be interested in your opinion about using steam when baking sourdough in a loaf pan as opposed to Dutch oven or open on baking stone with steam. I’m thinking that as there is only one surface exposed maybe it is not as. necessary.
Since the type of breads baked in a loaf pan are usually intended to have a closer crumb anyway, it's not so much of an issue at all! But you can still feel free to add steam to your oven if you're looking to get a bit of a taller rise on your pan breads. -👩🍳Kat
If you want to use a loaf pan, you can make a Dutch Oven out of it by placing another loaf pan upside-down on top of it. Hold the pans together with a large metal binder clip on each end. I do it all the time and with all kinds of bread dough. Learned this from Steve Gamelin on RUclips.
I recently made Bahn Mi loaves in a NON-steamed electric oven. The crust was not crispy would be predicted from an understanding of this video. However, the slashes I made with a razor DID open just fine contrary to what Martin is stating. Any ideas on why?
If you're referring to the pan in which you pour the hot water for steam, than nope! Leave it be until you're bread is baked. You want to make sure all that steam stays in place and doesn't escape out the open oven door. We hope that helps, and thanks so much for reaching out! -👨🍳Ethan
@@KingArthurBakingCompany thank you. I am asking your opinion on using rolled up towels with hot water poured on to them as a steaming method. I have seen this suggested by a few bakers and have experienced success using it myself
I have scored bread that isn't steamed and the cuts definitely did open up. Saying "they will not open up" is way too general a comment. Really depends on a lot of factors including the recipe. Still very helpful tips. Thanks!
I agree with your advice to not spray the oven bulb, but if you replace the oven bulb with a LED bulb, 1. the globe is plastic, not glass and 2. LED bulbs do not get very hot. Even after being on for hours, a LED bulb will be only slightly warm to the touch. But still probably not the best idea to spray it with water.
Hi Martin, In a home oven, using a manual steam technique, it's usually a one or two shot deal. Usually the steam is created when you load, but you can also create the steam just before loading, then load, then create the steam again. It all depends on your oven. Gas ovens are well ventilated so the steam doesn't linger for very long but electric oven are tighter, making steaming more effective. If you oven has built in steam injection, follow the manufacturer's recommendations and then modify it to your own preferences based on your desired result. Happy baking! Jonathan@KA
Hi Mike, the amount of water Martin poured into the pans for the steam bake, that amount is enough for the entirety of the bake. The written directions in the recipe (linked in the description box under the video) may offer more clarity. Hoping this helps! -🥐Lily
Please explain .... do I put the cast iron 10inch pan on the floor of the oven or the first rack under the stone on the second rack ? I believe the cast iron pan has to wam up with the stone . Do I put the water directly in the pan then ?
Hi there! The cast iron pan will be on the lowest rack while the stone, on the next one up (more in the middle of the oven). Yes, both will be pre-heated in the oven. Give it at least 40-45 minutes or more. Load the loaf onto the stone. Pull the rack that has the skillet slightly out and very carefully, pour about 1/2 cup of boiled water into the skillet. Move the rack back in and close the oven door rapidly. Happy steaming! Elisabeth@KA
Regards gas oven and steam. Seen a RUclipsr put his bags in a sheetpan with icecube(s) , cover with foil and bake for first 10 minutes. Then remove foil and finish backing.
Don't be discouraged! It takes a lot of practice, and arranging a bit of a perfect storm. Shaping, proofing, blade angle, steaming, and oven heat all play key rolls in achieving an ear. The good news is, your bread is tasty with or without an ear, which makes the practice loaves easier to stomach. 😉 In all seriousness, if you have your steaming method down, make sure you are getting surface tension when you shape, don't over proof your bread, and keep that blade angle nice and low. Happy baking! Becca@KA
I think I'll stick to my Emile Henry bakers. The bread comes out perfect every time and you don't need extra pans. Plus, I prefer cooking in gas ovens way more than electric for everything else.
FAB Online, LLC I’ve got their “potato pot” - it’s also marketed as a bread pot, and it works beautifully for a boule, except for the one problem - it has a circumference that fits the size I make in my banneton. Or so I thought. When I drop the boule into the pot, I hadn’t thought about the fact that the pot narrows at the bottom, so the boule gets misshapen! So I’m not quite as excited as I was when I first got it! But Emile Henry is a wonderful product line.
Hi Donna! We tend not to steam dough that has been egg washed, as they tend to be very different sorts of recipes, and the wash itself acts to produce a nice shine and crust. Hopefully that answers your question, but do let us know if you have any others. Thanks! Ethan@KA
Hi there! Mark is putting the water into a cast iron pan on the bottom of the oven, which does appear to blend in with the back of the oven during that part of the video, making it hard to see. Happy baking! -🍮Nicole
Thanks for being, so far, the ONLY source to explain why steaming a gas stove is nearly impossible. Why that hadn’t occurred to me I don’t know since it’s the venting of noxious gases that has lately concerned me. I’ll have to consider some other means of baking baguettes but I think my ciabatta will fit in the Staub oval roster I own. Down the road I’ll get a new oven, electric.
Martin has been a godsend to me baking at home. Keep it up!! Such a great teacher.
Absolute game changer, Martin. I have a gas oven and didn’t understand why the bread on the stone with the cast iron pan and steam was coming out so differently than the ones baked in the Dutch oven. Now I know!! Many thanks! ❤️
Thanks, Martin, and thanks to KAF. I appreciate the efforts you put into these videos.
Martin has changed my baking life! Thank you King Arthur Baking Company. 😃
Would love some footage when you cut into them, i'd be interested to see the difference. Great video!
Love this video. Love how the technique & alchemy of baking are explained. I’d love to see more videos like this. Love the white board class room style.
Agreed with Martin on the point of adding water not working as well in a gas oven, based on my experience with two different gas ovens.
An alternative way to using a cast iron Dutch oven is to actually use a half size or full size steam pan (make sure it's 6 inch tall to accommodate the rise) in conjunction with a baking stone or steel and a cast iron pan: you preheat the oven with the baking steel/stone in the oven and with the cast iron pan BELOW the baking stone towards the left edge of the baking stone. When you load the dough, you load it to the left edge of the stone, then cover the dough with the steam tray and crucially make sure that the tray overhangs the baking stone so that there is an opening directly above the cast iron pan below the stone. Then you pour water into the cast iron pan, and the water vapor will flow into the steam pan and be trapped inside to facilitate the dough's rise. Because the full size steam tray is long enough, i have had good results with this method when making baguettes and sourdough bread alike
Finally! Someone with knowledge actually explains these concepts! Thank you!!
Hi there! As for the water question, it's best to use boiling water when using steam while baking like this. As for the temperature used, we tend to stick to between 425°F and 450°F, but that will depend on the recipe that you intend to make. Higher temps like this can be challenging when it comes to your dough drying out, so it will take a little trial and error. We hope that helps a but, and wish you happy baking! -👨🍳Ethan
No one ever covers how long to steam for. Do I steam for the entire bake? How do I get crackly crust that lasts days (if that is possible) please answer when you can. I have been searching high and low for the answer.
Thanks!
@@JordanWthereal This is the question I need answered!
@@JordanWthereal Steam for half of the bake. If a standard sourdough loaf, about 20 min steam, 20 min un-steamed. Think about it as the first part being the expansion phase, and the second part the browning phrase. If using the dutch oven, just take off the lid halfway through
Hola Martín , satisfecho con la explicación en español. Muchas gracias .
Wow very educational. I had a gas stove before and electric now and my bread is much more crisp. So good to know how that change works. I would have like to have seen the inside of the loaves side by side to compare the crumb. This was really good and helpful.
this is a great video - very detailed and relevant! i live in nyc and don't want to overload my small place with even more baking supplies. so i am going to try the lava rock method (for my gas oven) and put another large lid or baking pan on top of the oven rack right above where the baguettes will go to try to capture as much steam as possible
Thank you for such an excellent class! Wow, I learned so much, love KAB!
Wow. Very well explained.
Thank you so much for this information.
Sure! That feature is great, it eliminates the need for finding a method for adding steam to the oven that works for you! -👩🍳Morgan
Many thanks from Thailand, I learned a lot :)
That's what I love, actual science explaining what's happening instead "Do this when you're baking"
Thanks for this lesson!
Great video, one tip. It's very dangerous to pour water into the preheated oven/vessel, if you drop any water on the oven window it will shatter. Cover the window with a towel prior to pouring the water in.
Hi Kristen. Thank you for the advice and quick response. I really appreciate it. Love the channel. Thank you!
You're welcome, Lee! Happy baking. Kristen@KA
I have a Smeg Steam oven that has a convection + 25% steam function. I am baking small sourdough loaves that were cold proofed in the fridge for at least 24hrs. I've set the oven temp at 430 degrees. The oven temp never really got passed 400 degrees and the baking stone kept the temperature very consistent. I only opened the door one time when I placed the dough in. Anyway, the first loaf was smaller and only gained a small oven spring. The bread was also matte and color was lighter. The ear was a bit flat but did darken in color later on. I noticed the oven temp was 380 degrees according to my in-oven thermometer. I guess my oven did not get hot enough despite of preheating. Anyway, the 2nd loaf however did much better with a darker blistered crust, with roasted ear and a taller spring. Oven temp was 400 degrees. Cook time was 40 mins. Bread was oven rested for 3 mins for both. So lessons learned is it takes awhile for my oven to get up to usable temp. Thus, baking with steam does make a difference. I just need to make sure the oven is at least 400 degrees.
Well, this explains a LOT, as to why my SD loaves fail to get the ear and great color I so desire. I’ve watched dozens of video tutorials on creating the best sour dough loaf, and you’re the first to discuss the difference in outcome between a gas and electric oven, even though I add a iron skillet of boiling water. Thank you.
Glad to hear this was a good resource! We're here to help, if you have any questions along the way, during your sourdough adventures. Happy baking, Janet! -🍮Nicole
@@KingArthurBakingCompany thanks Nicole. I just received my KABC cloche, which I’m hoping will make a huge difference in my loaves. 🤞🏻
Great explanation 👍👍
Baguettes: how about putting them on the baking steel/stone with one of those Dollar Store-type aluminum casserole pans as the cover? (Like those big throwaway - or could be reused - lasagna pans.)
That's actually a pretty ingenious way to experiment with this. We'd say give it a go and let us know how it works out. Thanks, and of course: HAPPY BAKING! Ethan@KA
Very educational!
I like the color of the non steamed loaf better, but that is just me. I'm sure the crust on the steamed loaf is better and not too thick. Nice lesson.
Excellent video. Many congrats. I now realised why my breads pop up at the bottom and despite i score them they dont pop up on top. I need to take very seriously the steaming. Thanks a lot.
We're thrilled to help you bake your best 😄 -🥐Lily
I’m really glad I watched this. I spray like crazy. A few minutes ago matter a fact. The light breaking does not sound fun. I think I’m going to spray b4 putting in and take out carefully during. Thx.
Thank you Martin for the info!!! Some questions for you! do you steam with boiled or natural temp water? And at what temp do you preheat the electric oven for a sourdough boule that will be baked on a stone? mine even with lava rocks keeps drying out and not expanding so much while baking
Hi. Wow, thanks for the quick response. It steams and vents and steams and vents every couple of minutes. I can do it manually but not sure how long I should do it for at the beginning of the cooking process. Thanks for the reply. Amazing
We normally only steam for about 10 seconds in the beginning, as soon as you close the oven door. If your oven holds the steam in, and does not vent, that's all the steam you really need. When you start to see your bread taking on some nice color, usually takes about 20 minutes or so (of course, every oven and bread is different), vent the oven to release the steam. Kristen@KA
Hello! What do you think of the steam options in electric ovens? Im currently looking for a new electric oven and some have the added steam option and I’m wondering if it’s a good option for baking bread
I absolutely adore you guys. Can’t wait for King Arthur flours to be back in stores! I do have a question: I would love help on how to use the dry milk and potato flour in grams ratio. I did my own calculations but would love a pro’s input. Thanks for the great videos.
Thanks so much! The ratio in grams of these ingredients to others would depend on your formula. Are you making yeast breads? Robyn@KA
Martin, very informative video, I have a gas oven so I use the challenger bread pan to bake demi baguettes (2 ea), my baguettes rise, nice open structure (crumbs) and I get nice thin crust not so much golden and most importantly to me NO ears, I use the KA BF usually 70% hydration, I preheat the pan and bake at the highest temp 500, I have tried to add couple of ice cubes in the pan before I close the lid, still no ears. I noticed most of the baguette recipes on KA site are using AP flour, wondering if that would help.
Hi there, Mike! We're sorry to hear that you're having trouble! You shouldn't have to add ice to your lidded pan, the lid will trap the steam that is created by the water being baked out of the dough. You can certainly try using all-purpose flour, using a slightly lower protein content flour can help make opening up the interior crumb structure easier. We'd also recommend checking out our Everything to know about sourdough ears blog article, the technique for creating an ear on loaves described there can be applied to your demi baguettes. We hope this can help and happy baking! Morgan@KA bakewith.us/xtkc28
Hi. Thanks for the great explanation on how steam works. I have been using your no knead bread recipe (actually got a batch in the fridge for tomorrow which is 4 days old. Excited!) for the last month with a lodge combi cooker which is cast iron. It turns out great. I do however have a combination steam oven but the bread settings seems to steam for 30 minutes. At what stage and for how long would you recommend the steaming process. Again, thanks for all the videos. They have been great. Loved the bagels. Regards Lee
Hi Lee, Your oven steams for 30 minutes straight, or it steams for a few seconds, then releases the steam after 30 minutes? I'm not too familiar with combo steam ovens. Kristen@KA
Wow, you guys are a godsend! Keep making these videos!
Thanks for the kind words Ivan! We appreciate it. Robyn@KA
Thank you so much for this video. To avoid the potential of cracking the oven glass would it be okay in my gas oven to preheat it with a cast iron Dutch oven of water under the stone? I’m terrified I’d break the glass but I want nicer baguettes. Thank you.
The ONLY downside to this plan would be the loss of steam from the Dutch Oven the second you open the door. With steam baking like this, you want a huge BURST of steam, right when you put the baguettes in to bake. That will generate that perfect crackly crust. With the water in there before, the steam will escape, and not provide that initial BURST. Though we also appreciate your concern. Have a look at our blog post here on baking with steam, and see if that might allay some of your concerns: bakewith.us/umyr6. And of course, thanks so much for reaching out! Happy baking. Ethan@KA
King Arthur Baking Company thank you
So, how long do you let the loaves 'steam'?
Anyone have experience with the (no longer manufactured) Baparaoma "Steam Baking Master"? It has perforated base for the loaf and a lower pan that holds a small amount of water, and a lid which traps the steam.
Hi Joseph! That's not something we're familiar with but maybe another baker in the comments section here will have some advice! Kindly, -👩🍳Morgan
This video is very timely for me! I recently tried using the lava rocks in a cast iron pan as suggested in Martin's book. The crust browns beautifully and has an incredible texture but the bottoms are very, very pale. I heat the pizza stone for at least 45 minutes before loading the bread. The bread is loaded with parchment paper. I've even tried changing pizza stones and using a second pizza stone on a top rack to draw down more heat. I have an electric Miele oven (about 15 years old). Any explanation as to why the bottom is so pale?
Hi Cristina, I'm sorry that your bottom crusts are not as dark as you would like them. Heating the pizza stone for 45 minutes is good but next time try heating it for at least an hour. Additionally, you say that you use parchment to load your loaves. Next time, after the crust has set, try safely removing the parchment with metal tongs so that the bread sits directly on the stone. Hopefully these two small tweaks will get you the nice dark crust you want. Happy baking! Jonathan@KA
@@KingArthurBakingCompany Thank you so much for the response. I will give both of those tips a try.
That’s for the info. Found it helpful. Would be interested in your opinion about using steam when baking sourdough in a loaf pan as opposed to Dutch oven or open on baking stone with steam. I’m thinking that as there is only one surface exposed maybe it is not as. necessary.
Since the type of breads baked in a loaf pan are usually intended to have a closer crumb anyway, it's not so much of an issue at all! But you can still feel free to add steam to your oven if you're looking to get a bit of a taller rise on your pan breads. -👩🍳Kat
If you want to use a loaf pan, you can make a Dutch Oven out of it by placing another loaf pan upside-down on top of it. Hold the pans together with a large metal binder clip on each end. I do it all the time and with all kinds of bread dough. Learned this from Steve Gamelin on RUclips.
I recently made Bahn Mi loaves in a NON-steamed electric oven. The crust was not crispy would be predicted from an understanding of this video. However, the slashes I made with a razor DID open just fine contrary to what Martin is stating. Any ideas on why?
Interesting, Alex! It sounds like this was just a case of luck! Morgan@KA
Like a wise man once said, We don't make mistakes, just happy little accidents.
Do you remove the pan from the oven at any point in the bake? If so, at what point?
If you're referring to the pan in which you pour the hot water for steam, than nope! Leave it be until you're bread is baked. You want to make sure all that steam stays in place and doesn't escape out the open oven door. We hope that helps, and thanks so much for reaching out! -👨🍳Ethan
Great video.What is the weight of your baguettes?and What do you think about rolled wet towels for steaming?
Hi Antonio! The standard size is about 250g. I think you mean rather than using a couche, use rolled wet cloth dish towels? Elisabeth@KA
@@KingArthurBakingCompany thank you. I am asking your opinion on using rolled up towels with hot water poured on to them as a steaming method. I have seen this suggested by a few bakers and have experienced success using it myself
Hi Antonio, We don't use the rolled up towel method, but if you've had success using it, you should continue to do so. Happy baking. Kristen@KA
@@KingArthurBakingCompany Thank you very much
I have scored bread that isn't steamed and the cuts definitely did open up. Saying "they will not open up" is way too general a comment. Really depends on a lot of factors including the recipe. Still very helpful tips. Thanks!
I agree with your advice to not spray the oven bulb, but if you replace the oven bulb with a LED bulb, 1. the globe is plastic, not glass and 2. LED bulbs do not get very hot. Even after being on for hours, a LED bulb will be only slightly warm to the touch. But still probably not the best idea to spray it with water.
how about how long the steam should be on? the effects of 10min with steam, 20 mins, 5 min. Or ovens with steam injection
Hi Martin, In a home oven, using a manual steam technique, it's usually a one or two shot deal. Usually the steam is created when you load, but you can also create the steam just before loading, then load, then create the steam again. It all depends on your oven. Gas ovens are well ventilated so the steam doesn't linger for very long but electric oven are tighter, making steaming more effective. If you oven has built in steam injection, follow the manufacturer's recommendations and then modify it to your own preferences based on your desired result. Happy baking! Jonathan@KA
I like your videos. Interesting video but it would be nice ot know how long you are looking for steam for in the baking process.
Hi Mike, the amount of water Martin poured into the pans for the steam bake, that amount is enough for the entirety of the bake. The written directions in the recipe (linked in the description box under the video) may offer more clarity. Hoping this helps! -🥐Lily
@@KingArthurBakingCompany Thanks...but I have a steam oven that is why I was curious as to the timing.
Please explain .... do I put the cast iron 10inch pan on the floor of the oven or the first rack under the stone on the second rack ? I believe the cast iron pan has to wam up with the stone . Do I put the water directly in the pan then ?
Hi there! The cast iron pan will be on the lowest rack while the stone, on the next one up (more in the middle of the oven). Yes, both will be pre-heated in the oven. Give it at least 40-45 minutes or more. Load the loaf onto the stone. Pull the rack that has the skillet slightly out and very carefully, pour about 1/2 cup of boiled water into the skillet. Move the rack back in and close the oven door rapidly. Happy steaming! Elisabeth@KA
Did you put 8 or 16 oz water in the iron pan?
From step #11 in the written recipe (linked in the description box under this video), "Start to heat 1 1/2 cups water to boiling." 😊 -🥐Lily
How about a watering can with a long neck for adding water?
We'd avoid using a plastic watering can, since you risk melting it if it bumps into the side of the oven. -👩🍳Kat
Regards gas oven and steam.
Seen a RUclipsr put his bags in a sheetpan with icecube(s) , cover with foil and bake for first 10 minutes. Then remove foil and finish backing.
My bread is still not developing an ear. I don’t know what I am doing wrong because I follow all those methods
Don't be discouraged! It takes a lot of practice, and arranging a bit of a perfect storm. Shaping, proofing, blade angle, steaming, and oven heat all play key rolls in achieving an ear. The good news is, your bread is tasty with or without an ear, which makes the practice loaves easier to stomach. 😉 In all seriousness, if you have your steaming method down, make sure you are getting surface tension when you shape, don't over proof your bread, and keep that blade angle nice and low. Happy baking! Becca@KA
I think I'll stick to my Emile Henry bakers. The bread comes out perfect every time and you don't need extra pans. Plus, I prefer cooking in gas ovens way more than electric for everything else.
FAB Online, LLC I like my EH baker, too.
FAB Online, LLC I’ve got their “potato pot” - it’s also marketed as a bread pot, and it works beautifully for a boule, except for the one problem - it has a circumference that fits the size I make in my banneton. Or so I thought. When I drop the boule into the pot, I hadn’t thought about the fact that the pot narrows at the bottom, so the boule gets misshapen! So I’m not quite as excited as I was when I first got it! But Emile Henry is a wonderful product line.
Why don't you steam loves with egg wash?
Hi Donna! We tend not to steam dough that has been egg washed, as they tend to be very different sorts of recipes, and the wash itself acts to produce a nice shine and crust. Hopefully that answers your question, but do let us know if you have any others. Thanks! Ethan@KA
So he doesn't recommended throwing water on oven floor but then does exactly that? I must of missed something.
It looks like there is a cast iron pan in the bottom of the oven. He doesn't recommend adding water to the over floor, in a pan is ok! 😄 -👩🍳Betsy
@@KingArthurBakingCompany Cool. Thanks for the explanation.
Hi there! Mark is putting the water into a cast iron pan on the bottom of the oven, which does appear to blend in with the back of the oven during that part of the video, making it hard to see. Happy baking! -🍮Nicole