This is my second loaf using the steam pan method, putting the water in the pan after the dough is in the oven, as suggested; plus a refresher steam ten minutes later. This dough was never in the fridge so it was thoroughly at room temperature when it started baking. Plus, this dough was only about 33% whole wheat. Those factors all combined produced a much more buoyant loaf.
Steam Power! Part 2
Comments
One response to “Steam Power! Part 2”
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Wow! Another nice loaf from Casey's Kitchen!
Based on my reading and experience, I'd suggest reducing the times between steaming the oven. The idea is to keep the outer crust moist so it won't prohibit the interior from expanding. I think the dough crust is pretty well formed at the ten minute mark. Let me know what you think.
I've hydrated every 2 or 3 minutes.
Regardless, that is a nice hunk of bread! Good work!
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