Oven pan for steaming

Feb 18, 2004 7 Replies
A

Fellow people,



I've decided to build something and would like some advice. I do some bread baking and one of the nice things while baking is to add steam into the oven. Professional bakeries have nice little machines that add the steam. Alas, I can't do this at home unless I decided to convert a pressure cooker or some other device for this purpose.



Instead, what I'd like to build is a rectangular sheet that I can slide in the oven before pre-heating and then pour some water on when I place the bread in to generate the steam. I figure I'd like the sheet to be think enough to hold some heat.



How difficult do you think this project is? Once I purchase the sheet, I have to cut the sheet to the correct length, create lips on the four sides to prevent the water from leaking and seal any other areas where the steam may leak out of the oven.



Am I overlooking something? I'd appreciate any feedback or advice.



Thanks,



Anvah


Vote
Twitter Facebook LinkedIn
G

Go to a restaurant supply house and look at aluminum baking pans. They are commonly sold used for $5 and they will meet your needs except they don't have a ton of heat - but the oven itself will supply that, or you can use an oven stone.

Grant

Anvah Gares> Fellow people,

Vote
Twitter Facebook LinkedIn
K

This is a very common topic in the rec.food.baking group. Its a very common technique for Sourdough breads.

_kevin

Vote
Twitter Facebook LinkedIn
H

I dont know how much water you want in the oven. Wouldnt an aluminium cupcake form be enough? Im gonna try that on my next baking. Henning

Vote
Twitter Facebook LinkedIn
R

What is the benefit of having steam? Do you need it for the duration of baking, or just at a specific period?

=-=-=-=-=-=-=-=-= Rob Skinner La Habra, California

formatting link

Vote
Twitter Facebook LinkedIn
A

Hey,

The steam is usually present at the beginning of the bake, usually for

5 to 10 minutes (could me more...). It's used commonly for lean, rustic loaves. Its purpose is to delay the formation of a solid crust allowing the dough to rise higher. It also helps form a different type of crust - one with more flavour. Take a look at alt.recipes.bread or rec.food.sourdough for more info :-)

Anvah

Vote
Twitter Facebook LinkedIn
A

Hey,

Where do you place it in the oven? If it's large, then you can't place it on the floor right as it'll cover the heating elements? Or do you slide it in an over rack?

Anvah

Vote
Twitter Facebook LinkedIn
R

I use a 8" cast iron skillet. I fill it about 2/3 full of water, bring it to a boil on the stove top, and put it in the oven along with the bread on a rack under the baking stone. It comes out dry after about an hour in a 400° oven. Simple, cheap, easy.

Randy

Vote
Twitter Facebook LinkedIn

Join the Discussion

Have something to add? Share your thoughts — no account required.

Didn't find your answer?

Ask the community — no account required