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Steaming? - 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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Steaming?

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  • Steaming?

    Hey, has anyone tried throwing in a wet piece of towel to get their steam for bread baking? Or maybe some vessel with a small hole in it?

    A slow release steam without opening the door??
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Steaming?

    I usually put a cast iron pan in and then pour in some water. What works better is to seal the door with wet rags.

    Slow release....thats sounds like it might work better - I will have to try it
    Cheers
    Damon

    Build #1

    Build #2 (Current)

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    • #3
      Re: Steaming?

      Daniel Leader suggests putting in some ice cubes, in a suitable container e.g. cast iron grill pan - haven't tried this, but it sounds 'slow-release' to me :-)

      LMH
      "I started out with nothing, and I've still got most of it"

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      • #4
        Re: Steaming?

        Can someone post some pictures of how they seal the door with rags? I tried, but it was just too much of a pain. I have started putting a cast iron pan with hot water in a few minutes before I load. Enough water, and it steams the whole time. I don't really understand the ice cube idea - I think it provides the same amount of steam, just defers it to later in the bake, after it's most useful. Not to be a broken record, but as I said here, closing the flue has done amazing things for my steam retention. When I open the door late in the bake, there's still steam pouring out, and I actually have to open the flue to suck the steam out to finish the crusts in a dry oven.

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