14: Why and how to bake bread with steam - Bake with Jack
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Get that super crusty crust, with steam.
Thanks to Dan on Facebook for this weeks question :-) and to Nourish Books for the most wonderful Slow Dough, Real Bread!
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Thought I'd share a technique I discovered this year. I've always struggled with getting a good crust and actually assumed this was because I wasn't using a commercial oven... I've always done as you do, big pan at the bottom, hot water in, high temp, it comes out beautiful and "sings" but by the time it's cooled the crust has softened. Then I started doing this: once baked, take the water tray out and leave the bread in the oven for a further 15 mins with the door ever so slightly open. This seems to drive out that extra bit of moisture and give the perfect crust. This is just what has worked for me anyway!
@Richard Harris - Thank you, I’ve added your tip to my baking notes & will give it a go ! 🤠
A generous and grand tip. Thank you.
I have recently added fire bricks to my oven (6 total) and I use a pizza stone which I soak in water - I also spray the fire bricks. And from what I have read/heard- only the first 10-15 min with steam. Starting with a higher setting and then after that steam period-reduce to appr. 200= I have tried lots of methods in trying to create steam-this one works best for me.
Thanks for the tip! Is the 15 minutes removing tray and opening the door, applied time to the bake or an additional time added?
I used to be a bit critical of people who ‘ binge - watched ‘ anything.
But now that I’ve found Jacks Baking channel . . . I can’t quite look those folks in the eye.
🤠
Listening to my loaf "singing" is my fave bit of the whole process 😁
Good call Pauline ☺️ love that part too!
Your first videos are much more entertaining and easy to watch. True interest in every single word :)
The steam also allows the crust to caramelize because of the Maillard reaction which convert directly starsh into caramel in presence of humididy.
So it will help to give that lovely golden color to the loaf.
Thank you so much Jack for the loads of information! They are really helpful for a home baker like me. Here is a 'one-stop shop' to learn all about breadmaking where I can't get it elsewhere. Really appreciate your generosity in sharing.
Veronica Ng you are very welcome, so pleased it is of use to you!
Thanks Jack. I've been putting left over day old rolls and bagels in a pre-heated oven after I splash water on them, all sides. 8-10 min. max if oven is well preheated, center of oven. IT DOES WORK, CRUSTY AGAIN AND QUITE YUMMY, AGAIN. Also works for Italian loaves.
What temperature do you set the oven?
I have a cast iron skillet on the lowest shelf, in the skillet I have about a cup full of ceramic beads, used for blind baking tarts. When I put the bread in, I put about 10 -12 ice cubes into the skillet. Put the cubes in and shut the door quickly because this method produces serious steam!!.
Awesome ☺️👌🏻
Clever!
Great vid, im currently baking some lovely crusty rolls using rhe same method, I admire your passion for bread baking
YES Lee! Thank you ☺️
Fantastic advice in easy to understand language Jack. Keep it up.
I tried your method using steam and it's a game changer.. AMAZING ADVICE, thank you 👍
I recently got myself a ceramic pot and a flat cast iron pan. The amazing (and consistent) results that a dutch oven create are definitely worth more than the size/shape restrictions (the largest boule I can make is only worth 225g of flour).
Sooonwant to get one ☺️
Been following you for ages and have always had problems with steam. I took a chance and used my vax steam mop's steam unit to generate steam. It's made the world of difference it's the best thing I have done. I use the steam when I first put the loaf in the oven after 8 minutes I turn the loaf round and steam again. Note is the steam unit not the fully assembled mop.
🤣 good idea!
It was one of those lightbulb moments. I was cleaning the oven/oven door and as always I use the steam mop unit. With all the steam being generated I decided to give it a go.
Thanks Jack
Thanks for sharing all your tips about steam. Could you do a short talk about bread washes before it goes into the oven sometime? Some do milk + milk, egg yoke, misted water or just flour. It's confusing.
Jack is friggin awesome
AAh, spray the top of the loaf before i shuve it in the oven. I will try that in a couple days. I usually have a pan of water on bottom, then squirt some in there before i shut the door. Thanks for the tip , Jack.
Wow so this is exactly how we Vietnamese home bakers are trying to make our Vietnamese banh mi (Vietnamese baguette) with steam to have a crispy crack on the outside of the bread and also to have a very thin outside layer, fluffy and light and soft for the inside. But the order of when to put boiled water into the oven is slightly different than how you demonstrated. But I will try it next time to see the difference, right now my banh mi is already good and crispy exactly like i want. But i still couldn't create an ear for my banh mi yet. So i will try to put boiled water a bit later than how i usually did then.
Genius! 🌟🌟🌟🌟🌟 👍👍 Thank you, Jack.
Bread with Ben
Great tips and tricks! New fan from USA.
Welcome Bradley ☺️👊🏻
Thanks Jack. I'm going to try the 2 pan method and let you know. I'm new subscriber, playing back many of our tips that are super helpful!
Amazing, so happy to help 👍🏻
Thanks Jack Some great info on how to get a nice Crust on my Bread in my home oven, by Steaming, thanks for sharing this video.
MyREDTAIL you are very welcome ☺️
i have found a post-cooldown return to the oven really sets up a crackly crust. I use 275 to 300F, and there is enough residual moisture in the dough so I don't need to spray it.
How much time do you leave it in the oven? :)
@@emanuelapirola6867 usually 20 minutes
@@DavidMaurand Thanks!
This is wonderful. From a crusty old man.
This was so helpful. Trying these tips soon.
Jack....thank you...I just love you videos...I hope to be baking that perfect loaf of bread soon...with your help that is...
I was wondering...do you bake rye bread? If so do you have a easy recipe for that? Thanks
Jack, steam also transfers heat better than dry air. This helps get the heat into the bread to bake is faster and better.
Thanks for that tip jack I will give that a try with my next loaf this weekend
You're welcome Chris, have fun and let me know how it goes!
Where in the oven should ur rack be...top bottom????? can u bake bread using the broil burner on top of the oven???? Great videos and excellant info for us hackers.
Jack said his top rack is about middle of the oven, thats how I always have mine too and it works good. Broil is stupid I never use it for anything but I am also an idiot and a jerk. I don't think broiling is intended to bake bread tho.
Super awesome video thanks so much’ I have been baking bread for a few years now but I have been starting to get on the larger scale I usually bake bread in a Dutch oven which produces amazing results however because I want to bake more loaves at once I am trying to figure out how to make bread without a Dutch oven do you have any experience baking in a Combi oven?
I currently like the book “Wildbakers“, wicked recipes and a lot to learn in between the lined.
Don't know wheather it is available in english though.
Will consider the slow dough book as i want to try sour dough. Thsnks for the hints!
Oh cool thanks, I’ll google it 👍🏻
I bake in a cast iron skillet/pot combination...basically making a dutch oven...the trick I learned was to put the loaf in parchment paper in the skillet and use the pot as the lid...this traps all the steam inside...I also spray the dough with water as I'm putting it into the oven...this adds more moisture into the enclosed space...bake for 30 mins at 450...then remove the pot/lid...becareful not to burn your self with the escaping steam...(it's happened to me before)...as you remove the pot...then bake the bread in the skillet for another 15 mins or until your happy with the look...to darken and crisp up the loaf...the cast iron combo I bought I got from amazon for 40 bucks...I bake a 4 cup of flour loaf...
You don't need to put paper in a dutch oven, just some flour on the dough and the bread won't stick. Also I don't spray the dough with extra water, because I like the floury rustic look. And remember, you need to put the dough in the hot pot - you need really good gloves! The heat comes fast through the gloves! Then 20 Minutes at 250°C with lid, 10 Minutes @ 210°C no lid and 30 Minutes @ 180°C without lid. People use mainly cast iron pots, but can be anything without plastic holders, steel, glass, ceramic. I used my stainless steel pot in the beginning and it was no problem.
BTW, IKEA ÖVERALLT is a good cast iron pot, because it has a flat lid, so you can use the pot upside down - it is much easier to put the dough on the flat lid than into the deep pot. www.ikea.com/us/en/catalog/products/90430213/
Brilliant--- invert the Dutch Oven--- thanks!
@@C00ltronix Well that is how the paper helps... If a person only has a dutch oven. But the poster says they can use the lid so i agree no need to use the paper. My dutch oven has rounded lid so I use a parchment paper to lower the loaf into the pot, otherwise i would have to drop it down. Since I am a hippy tree hugger, I have been reusing the same piece of brown parchment paper for so many loaves.
Hello I am a new subscriber. I wish your videos were known to me. I just got it from an istagramer. Thank you so much for sharing your knowledge. My question is when using a baking stone to bake bread, will the steam go around the baking stone or does the baking stone block the steam. I put a tray with lava rocks into the oven while preheating. I add the boiling water in the tray of rocks after the bread is on the stone. My crust is not always as crusty. It comes out semi-crusty. Do I need more steam, like you said, " use two trays of water under the bread" ? Thank you again. I have learned so much from your videos in one day.
You need a high heat Efrain! In my experience the baking stone doesn’t block the steam 👌🏻 sometimes though it is down to how well the oven keeps in the steam.
Thank you very much for the quick reply. I will try raising the heat. I have another sourdough in the making. Working on getting my tension tight. It is loose causing my bread to spread. Have an awesome day. Thanks again
How do you get the result of a thin, crispy crust rather than a thick, chewy crust? I can't put ice cubes in my baking vessel as some have advised me. They'll get thermal shock and crack. It happened. I learned. I've been baking my sourdough breads in lovely clay Romertopfs, but sometimes it results in a thicker, chewy crust. Older folks with teeth not as strong as in past have trouble with that. I am passionate about providing people with properly fermented bread from a sourdough starter. I don't want to go the commercially yeasted, soft all over route like what I baked for decades for my family when my kiddie winkies were sprouting up. I caught the sourdough passion nearly 3 years ago now and there's just no going back. I've subscribed to your channel in hopes to get tips to make my sourdough breads the best that they can be.
Sounds like you’ve tried a couple of things already... try baking freestanding on a stone, and one thing that I’ve found contributes to the thickness of the crust is actually the type of flour you are using. In the past I’ve used two different brands of strong white bread flour, one making and thick crust and firm bread and one making a soft bread with a thinner crispy crust. Swap the brand and see what happens 👍🏻
I had the same problem! I was told to try using all purpose flour or a mixture of AP flour and strong bread flour.
How much water do I need for stream. I am using a roasting pan. Will this work on mini rolls or med rolls. How much time temp for these rolls.
Thanks you!
I was hoping you would be talking about using a steam oven! I have a Samsung home oven with a Steam function (options for Low-Medium-High). When I used a digital thermometer to test the heat, as soon as I turned on the Steam bake, the temp dropped by about 20 degrees.
So, do I preheat to the same temperature? Should I use hot water in the reservoir? How long to leave the steam on for before switching to normal Bake function? Do I bake on a tray, a stone, or a baking steel?
If anyone has any experiences to share, please do. Every book I have assumes the steam is generated by a Dutch oven or a tray of water or spraying etc. The oven manual assumes you know what to do with it too. I've used steam to bake quick bread and the result is much nicer with steam. Now that I'm learning GF sourdough, trying to figure out what settings to use. Thanks.
Hi Jack!
Great videos! Will this method work with an egg wash on your loaf?
Yes I don;t see why not, I tend to do steam or egg wash and not the two together but I don't know why :-/ I guess I use egg on the types of bread I'd like to keeep soft, like a Burger bun, or brioche for example. Give it a go and let me know how it comes out!
I've tried to steam bagels and bread rolls and both times I've ended up with delicious bread that was completely white and would not toast at all. The bottom of the bagels were browner than the tops! I'm going to try again and see if I can figure out where I'm going wrong 🤔
Argh, after seeing your lovely little Hotpoint oven with fan and tight seal, I began to search here in the USA. No dice. There does not seem to be any manufacturer that offers a sealed home oven (to maintain steam). If anyone has solved this riddle without my resorting to buying a Rofco B-series oven, please let me know!
I loved your video and the explanation was super! I have been trying to get this "crusty crust" for about 2 months and my bread still softens after it cools off. And, they do not "sing" :( ... I watched other videos and they recommended the temperature from 400 to 550 (crazy)! ... any additional advise? Thank you from USA
Look above comments..after its baked, turn off the oven, leave the bread inside fo 15m with the door slightly opened... 😁
Thank you for this. Can i ask if you can steam an electric oven? I hesitate on mixing
water and electric.
Hi jack I m viewing thru all your videos👩🏻💻 and I have a question🙋🏻.... may I know what could be the possible problems that my bread proof nicely puffed but after baking turned out 🤦🏻♀️crust dull and crumb dense with no oven spring⚡️. This is my baking process👩🏻🍳 : I prepare a poolish with 18hr⏰ pre-fermentation followed by adding rest of flour +water +yeast ->knead S&F 2hr->rest and shape ->final rise1hr🕰->bake at 230d Celsius. What went wrong? 🤷🏻♀️
When using steam vs no steam for a yeasted loaf of bread in a tin, do I adjust the temperature? I cooked my bread with steam today and the top went brown a lot faster than it normally does (without steam).
I’m trying to generate a little extra steam by dropping a few ice cubes between the sides of my cast iron Dutch oven and the parchment paper. This process takes about 10 - 15 seconds and sometimes a cube inadvertently drops on the loaf.
Am I overthinking this and would I get a higher rise if I simply put my lid on quicker?
Thanks
Awesome.....!!! Thanks....
You’re welcome Harry 🤗
Hi Jack. Can I use steam and also a ceramic pizza stone? Will the steam crack the stone? Thanks!
Blayne Cooper The steam alone won't result in a crack but a good splash of water on super hot stone definitely will.
Think you’ll be fine Blayne 👍🏻
Good to know. Thank you.
I do exactly that, the pizza stone heats up. I am very careful not to splash the stone though because I am sure that would crack it.
When following a recipe for baking time, by adding steam how much should i adjust temperature or cooking time
no
A question - I'm now self isolating and with my nan who is 88 years old. I've tried to bake with and without steam, both methods result in a very hard crust that my nan cannot eat comfortably. So my question (to most of your dismays) is - how do I get a soft crust on my bread?
If you leave a clean dishcloth on the bread while it's cooling, the crust will go soft but it shouldn't go soggy.
Enriched doughs will typically have a softer crust than lean doughs. You can enrich it with a variety of things, depending on whether you want to change the flavor or not. Sandwich breads are often made with milk as a replacement for part or all of the water. This doesn't change the flavor much, but makes the inside fluffier and the crust softer. Alternatively, you can add butter, oil or egg yolk to the dough, which will soften the dough, but also change the flavor somewhat.
If you only want to affect the crust, then rich washes (butter, whole egg, milk) will give a soft crust, lean washes (water or water + egg white) give a harder crust. Note that if you are applying a wash then there is little benefit to adding additional steam, since the surface will be extremely wet anyway.
add 3-5% fat/oil by weight of flour--- that will soften up the crust.
Hello I hate hard crust too. Definitely a cloth while cooling makes a big difference, so i second that suggestion.
Another thing that made the difference for me, I baked it at a higher temperature and for a shorter time.
Then on a cooling rack, with a rag to cover it. Now my crust is still a bit chewy, but its better than before it was just hard and impossible to chew i had to make soup of it.
IDK if this helped with my crust or not, but I have tried to make a roux, or something like it. water roux. just flour and water 50/50 heated i forget what temp 65c maybe. if i am using 1000g of flour in the recipe then of that i use 100g to make a roux, it worked ok but idk if it was doing much so i dont bother anymore. is supposed to help the bread stay fluffy or moist for longer instead of drying out over time
230 degrees is just over boiling. Oh you mean Celsius. ok well thats 450 Fahrenheit, hot! Hey I guessed pretty close. I go 425F 45min on a loaf.
Hi, can i use this steam method in cookies? Probably by spraying it? I wanna achieve that levain style cookies with the crunchy hard crust. Can i?
Not sure give it a go!
Did you tried it?
Cookies are baked once.....try cooking twice to get biscuit crunch (biscuit is what we English call them....it's french for "twice cooked")
I can just watch you talk, lyk for ever.
🤗🤗🤗
Schteam?
Exactly 😏
You have a PhD in Baked Bread or something
Can steam damage an oven in any way?
only if you splash the water on the glass section of the door.
What is your opinion of using steam to cook Cornish pasties?