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ProcessIntermediate

Steam (Baking)

Steam (Baking): steam in the oven or a steaming setup for bread baking
Steam keeps the crust soft long enough for the loaf to finish expanding.

Water vapor introduced into the oven during the first 20 minutes of baking. Steam keeps the crust soft and flexible, allowing the bread to expand fully (oven spring) before the crust hardens.

By Henry Hunter · Updated

Connected terms

Dutch OvenOven SpringLava Rocks
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

Sources

  • The Perfect Loaf
  • The Clever Carrot