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Steam for a better crust - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Steam for a better crust

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  • Steam for a better crust

    Jim (CanuckJim) asked me to copy his steam comments in the bread section since right now they are a tangent in another section discusiing fire building and heat management..

    ================================================== ===
    James,

    I have used two methods for generating steam in my oven. When the ash has been raked out, I leave my high mass oven to moderate for two hours, about the time I take my slow rise doughs out of the fridge. Then I brush and mop the hearth. At this point, I either put an old sheet pan loaded with damp rags into the oven, or give it a long spray with a cheapo garden sprayer. When the breads go in, there should be visible steam in the chamber. Once they're loaded, I give the oven another long spray, pointing the nozzle upwards, not at the breads. Again, there should be visible steam in the chamber. Once more, too, without steam, the crust will not develop properly and caramelization will be underdeveloped.

    To retain the steam, it's important that the door seals the oven opening. Although I made my door quite carefully to ensure this, I still have to prop a brick against it to retain the steam, mostly because the metal part of the door has warped a bit from heat.

    Simple, but effective.

    Jim

    follow up

    James,

    I guess it's easy to talk about the need for steam, but it's better to illustrate the result. Here's a close up of one of my breads that shows the grigne that opened so well because of oven spring, the caramelization of the interior and a bit of the crust.

    These just won't happen without a wood fired oven and steam.

    Hope that's of some help. Members might want to visit my web site, www.marygbread.com , for additional examples of what I mean.

    Jim
    ==================================================
    jengineer added these 2 photos cause he can't figure out how to get the photos already residing on this forum to show up, Guess he isn't as much of a computer geek as he thought he was.




  • #2
    Hot linking

    On any picture on any site on the web, you can right click (or mac control click) and select "copy image location". If your browser doesn't have that choice, choose "open picture in new window" and copy the location in the URL bar on top.

    When you post to forno bravo forum, select the postcard icon above the text box and paste that location in the pop-up box.



    This shows an image that's hosted on marygbread.com. A couple of notes about hotlinking. First, I don't know mary g, and don't know if she wants this image used, in other words there may be a copyright problem. Second, if you hot link to her image on a high traffic site, which I don't think this is, the addtional traffic could cause access problems or additional expense to mary g.

    Best web etiquette is to ask for permission to use the image, and having recieved same, to host the image on your own or a borrowed server like photobucket. It's also good form to link to the site of origin.
    Last edited by dmun; 10-26-2006, 08:29 AM.
    My geodesic oven project: part 1, part 2

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    • #3
      Dmun's point about image linking and aksing first is good advice. In this case marygbread.com is Cannuck Jim's site, and he had already posted the pics, so I think it is ok...

      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

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      • #4
        Posting Pics

        Drake and all,

        Of course it's okay. If images are posted from my site, I just hope they are useful. Otherwise, there's no problem at all.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

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