Thank you kind words, and in fact, Steam does the opposite. The steam will keep the surface of the loaf moist/wet, this will prevent the crust from forming too quickly. Without steam, the crust will form quickly and prevent the loaf from rising to its full potential. So by creating steam in the oven, the crust will take a longer time to form and the loaf will be able to have a better oven rise. This is for rustic-type breads, for enriched doughs it doesn’t require steam. Because we brush it with egg wash, and the egg wash acts the same way as steam. But sometimes an enriched dough recipe will not use egg wash they will just use steam, but I prefer to use egg wash because it also gives the dough a nice shine/gloss finish to the bread. Thank you for your questions 🙏🙏
Love this!
Ładny chlebek 👍
Looks delicious! Is it the steam that makes it crusty on the outside?
Thank you kind words, and in fact, Steam does the opposite. The steam will keep the surface of the loaf moist/wet, this will prevent the crust from forming too quickly. Without steam, the crust will form quickly and prevent the loaf from rising to its full potential. So by creating steam in the oven, the crust will take a longer time to form and the loaf will be able to have a better oven rise.
This is for rustic-type breads, for enriched doughs it doesn’t require steam. Because we brush it with egg wash, and the egg wash acts the same way as steam. But sometimes an enriched dough recipe will not use egg wash they will just use steam, but I prefer to use egg wash because it also gives the dough a nice shine/gloss finish to the bread. Thank you for your questions 🙏🙏
If you have any questions or tips of your own, leave them in the comments below. I'd love to hear from you!
Fajna porowatość tego chlebka 👍👍
🙏🙏
@@Baker_mhy nie zawsze jest taki 👍👍