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Steaming? - Forno Bravo Forum: The Wood-Fired Oven Community



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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

    Build #1

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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 :-)

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


      • #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.