Encouraging oven spring at home
Posted 01 June 2004 - 10:25 AM
Posted 05 June 2004 - 11:57 AM
That said, I have tried the following with okay results:
------- Place an oven stone on the top shlf of the oven in such a way that the bread will be baking midway between the top and bottom of the oven. Plac a thick cast iron frying pan on the shelf underneath, and preheat both at the same time as the oven itself.
------- When the loaves are ready to bake, slide them onto the stone and immediately pour 3 or so ounces of boiling water into the frying pan and close the oven as quickly as possible so that the newly created steam doesn't escape. The leave the oven door shut for at least 10 or 15 minutes for the same reason.
The idea is that a reasonable amount of boiling water will vaporise on contact with the huge mass of hot metal ( cold water won't vaporise as easily, and too much water will drown things and the effect won't be the same.
Alas, I have never achieved the same results as with a real hearth style baker's oven.
Whatever you do, keep baking!
Posted 17 June 2004 - 07:48 AM
Just before putting the loaves in the oven I pour a few cups of simmering water into a 13x9 glass dish and put that on the bottom rack of the oven. The loaves go on the middle rack above the water. When I want to remove the steam, I just pull the glass dish out and finish baking.
I'm not an expert, but the bread I make at home using this method seem to come out pretty well. The crumb develops very nicely and the spring is pretty good....not as much spring as I get at school with the comercial ovens, but better than nothing!
Posted 17 June 2004 - 11:30 AM
Posted 17 June 2004 - 11:40 AM