Bread Technique: Baking with Steam for Shiny Crusts

Notes

The science behind steam in bread baking lies in its ability to gelatinize the starches on the surface of the dough, leading to a shiny crust. A common mistake is opening the oven door too early, which can cause heat and steam to escape, hindering oven spring. To avoid this, ensure your oven is fully preheated and act swiftly when introducing steam. Safety is key; use oven mitts when handling hot pans and water. For make-ahead convenience, you can shape and proof your dough ahead of time, storing it in the refrigerator until ready to bake. Store baked bread in a paper bag or breathable container to maintain crust crispness.

Steps

1. 1 Preheat your oven to 475°F with a baking stone or heavy baking sheet inside.
2. 2 Prepare your shaped loaf by scoring it with a sharp blade for controlled expansion.
3. 3 Place a roasting pan or heatproof dish on the bottom rack of your oven.
4. 4 Transfer your loaf to a peel or parchment paper for easy transfer onto the preheated stone or sheet.
5. 5 Quickly pour 1 cup of hot water into the roasting pan to generate steam.
6. 6 Immediately slide your loaf onto the preheated stone or sheet.
7. 7 Close the oven door quickly to trap the steam inside.
8. 8 Bake for 10 minutes with steam, then open the door slightly to release the steam.
9. 9 Continue baking for another 20-25 minutes until the crust is deep golden brown.
10. 10 Rotate the loaf halfway through baking for even browning.
11. 11 Use an oven thermometer to ensure accurate temperature.
12. 12 Check for doneness by tapping the bottom of the loaf; it should sound hollow.
13. 13 Transfer the finished loaf to a wire rack to cool completely.
14. 14 Avoid covering the loaf while cooling to preserve crust texture.