![]() The other method which I also do not approve of is water in a pan. You would have to open the oven door multiple times in order to get a good amount of steam and this action of opening the oven door over and over not only drops your oven temperature which is terrible for your bread but also lets the steam escape every time so it is counterproductive. The reason this method does not work well is that you do not get enough steam this way. This method uses a spritz bottle to spray the walls of the oven with water in order to create steam. This is one of those methods I see many websites advocate and I totally disagree with it and should never be used. Below I will show you the different ways to get steam in your oven and which are recommended and which I do not approve of. I have seen many people give advice on this and the advice is not always good. This stage, depending on how much steam you have and how long you hold the steam in the oven will determine the thickness of your crust. It kind of makes the skin on the outside like a noodle ( dough that has been cooked in water ). At first, the steam along with the heat actually cooks the outside skin and the steam keeps it soft. Now you are probably asking yourself, wait a minute! if steam causes the crust to be elastic how does it become crispy? Keeping the crust elastic so the bread can rise and reach its full potential in volume.Steam in the oven is important for 2 reasons. We will discuss this as well in this post. Lastly, there are just some recipes of bread or types of bread that you will not achieve a crispy crust with. Also, we will take a look at how long you should leave you bread inside the oven and the correct temperatures you should bake at. Let’s take a look at some ways you can add steam and which are the best and recommended and which you should avoid. I have read many articles online about the introduction of steam to create a crust and I have to tell you I do not agree with all of them. The introduction of steam to the first stages of baking is what forms the crust and the rest of the baking process is what makes it extra crispy as you are dehydrating this crust. The secret to a thick crispy crust is steam and baking time. A pastry with a crispy flakey crust, chocolates that are hard on the outside and have a creamy filling, a burger with a toasted bun. ![]() There is something about the human brain that just loves the texture of anything that is crispy on the outside and soft on the inside.
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