Pequod Posted December 20, 2016 Report Posted December 20, 2016 My second experiment with the steam oven. This time I used 400g of ice and got a full 15 minutes of steam. Not bad! 1
Aussie Ora Posted December 20, 2016 Report Posted December 20, 2016 Looking good Sent from my SM-P600 using Tapatalk
MacKenzie Posted December 20, 2016 Report Posted December 20, 2016 You are doing wonderfully well with the breads. I can't even find the chain.:( 1
dstr8 Posted December 21, 2016 Report Posted December 21, 2016 (edited) Great looking loaf HalfSmoke! One of these days I'm going to try the steam trick for bread on the KK! Edited December 21, 2016 by dstr8
ckreef Posted December 21, 2016 Report Posted December 21, 2016 Bread looks fantastic. Not sure about all that extra moisture in the KK but what the hell, I'm game for experimentation (missed the first steam oven thread)
Pequod Posted December 21, 2016 Author Report Posted December 21, 2016 (edited) Can't claim to have invented it. @Syzygies posted the technique originally, although having trouble finding his thread. My first thread is here: It's based on the method for creating steam described in the Bouchon Bakery book. Bottom line is that artisan bread making benefits from steam. Professionals use steam ovens. Covered pots - the CI Dutch Oven technique - are all about trapping the moisture in the dough to create a steamy environment. This is just a method for making a steam oven without a CI DO. Edited December 21, 2016 by HalfSmoke 1
DennisLinkletter Posted December 21, 2016 Report Posted December 21, 2016 The hundreds of pounds of refractory hot face create the perfect baking oven.. That crust is awesome! Bam that went directly to KK's Instagram page THANK YOU!
