Old 11-03-2010, 09:13 AM
Join Date: Oct 2010
Location: Hampton, Minnesota USA
Posts: 17
Default Re: Steam Injection

I have tried many things in a home oven.

Spraying water directly into the oven, can warp the insides,
crack any porcelain, crack the door glass, and build up a calcium deposit.
The same is true for spilling water when adding it to a pan, or the use of ice cubes.

The "latent heat of vaporization" of turning water to steam,
uses a great deal of heat. Taking it from the oven.

You are looking for "saturated steam" not "superheated steam".
You're not tring to bake the bread with steam, but to keep the crust
soft while the loaf springs.

I ran a length of copper tubing into my kitchen oven, through the top edge of the door,
down the inside between the oven wall and the oven rack supports,
curved it at the back, and fed the end into a small cast iron fry pan (15 cm).
Once the oven was up to temperature I used an turkey baster to inject water
into the open end of the copper tubing. As the water travels down the tube
it quickly turns to steam, building up back pressure, and getting me wet.
I learned to hold it tight and covered with a cloth. The water never makes
it to the frying pan, it's steam long before it gets down the tube.
A pound of water makes 27 cu ft of "saturated steam". So a baster holds
plenty of water to fill a small oven with steam, and you don't have to cool
off the oven while adding it.

Here is a more elaborate steam system I found online.
Homemade steam injection for bread baking
An advantages of this one are several. Calcium buildup can be removed,
heat needed to create steam is not taken from the oven, better control,
able to generate plenty of steam for a longer time period.

I have since started using a "La Cloche". Giving me brick oven results and little trouble.

Enjoy life! It's limited, you only get as much as you take.
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Old 11-03-2010, 07:45 PM
Join Date: Nov 2010
Location: Chiang Mai
Posts: 2
Default Re: Steam Injection

Steam - Seite 1

More pics of the steam injected using an old espresso machine.
The steam quantity is 2.7 cu ft / min
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Old 11-06-2010, 05:18 AM
timo's Avatar
Join Date: Mar 2009
Location: Northern Illinois
Posts: 126
Default Re: Steam Injection

This is all fun and interesting. I keep thinking someday I might try running a steam line from my steam generator for a steam shower to my oven.
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Old 11-22-2010, 01:07 PM
Join Date: Sep 2010
Location: Arizona
Posts: 61
Default Re: Steam Injection

Why don't you just a metal nozzle from a misting system which can be inserted through a whole drilled through the door (if it doesn't work all you will need to do is to replace your door). You can even make it so the hole can be plugged someway. We use misting systems here in Arizona quite a bit and most of the water evaporates long before it hits the ground in our heat. I am assuming that it would be no different in the oven.

Here is a link to a manufacturer that I use (I have a system on my patio - which uses a pump), they even have cheep systems that can be hooked up to a garden hose (without the use of a pump). Home page - Pool & Patio Misting Systems: Aero Mist Outdoor Mist Systems
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Old 11-22-2010, 01:10 PM
Join Date: Sep 2010
Location: Arizona
Posts: 61
Default Re: Steam Injection

wow.....must re-read before posting...... "Why don't you just USE a metal nozzle from a misting system"

Sorry about that!
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Old 11-22-2010, 02:16 PM
Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Steam Injection

Hi All,

I'm curious about the amount of water needed, say for example, a 36" Pompeii type oven. And, how long does the steam need to be present? Is it a one time procedure at the start of the baking? A few squeezes of the trigger on a garden sprayer?

I like the idea of a cast iron pan in the oven and the water dripping into it via a copper tube to provide steam.

By the way, I know if one plays with fire they will eventually get burned. Steam is no different? Please be safe.

Is there a proven, recommended, way to get steam safely into our backyard ovens? What did bakers from ages ago use to crust their breads? Is that method useful today?

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Old 11-22-2010, 07:32 PM
Il Pizzaiolo
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Steam Injection

All you have to do to get great crust from a WFO is fully load the oven but that will mean 12 to 15 pounds of dough - minimum in a 1 meter oven. Then you don't need steam though it doesn't hurt to spray a bit of water in. It also doesn't hurt to have some ciabatta in the loaded dough for its high hydration is a good source of steam. If you make a sinlge 1.5 pound loaf I don't think you can put enough steam in to give a great crust - you will simply cool the oven.

I believe the humidity issue is most critical in the first few minutes and then slowly declines in importance out to say 15 to 20 minutes. Humidity is best maintained by keeping the oven SEALED. Using a cloche the lid is removed after 15 to 20 minutes so the bread will dry and brown. In a WFO you simply leave it sealed. Leakage will let enough moisture out that the bread will brown but likely not as much as in a conventional oven.
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Old 12-11-2010, 08:29 PM
Lburou's Avatar
Il Pizzaiolo
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,123
Thumbs up Steam Injection - Look beyond steam

Revised: I have since read that the water immediately goes to steam in a 700F oven and my original point was wrong. My bad. Good luck in any case, I'll go over in a corner and listen a little more


Last edited by Lburou; 12-31-2010 at 09:05 PM.
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Old 12-30-2010, 09:52 PM
MAVANO's Avatar
Join Date: Jul 2008
Posts: 102
Default Re: Steam Injection

All wfo bread bakers know to remove all ashes and wet mop the deck,--- lbrou---a garden spayer is sufficient to steam the wfo,--all kitchen ovens are built to vent out steam, lacloche is a good bread baking to steam your loaf in a kitchen oven ,or a pizza stone and a heat proof lid to cover the loaf for 15-20 min, and uncover to brown

Last edited by MAVANO; 12-30-2010 at 09:55 PM.
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Old 12-31-2010, 01:02 PM
david s's Avatar
Il Pizzaiolo
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 5,074
Default Re: Steam Injection

I usually only cook one loaf in my oven. How much bread can you eat? Used to place a small pie tin half filled with water and placed it at the same time as the bread. I now throw in about 4 cubes of ice. It is the steam at the beginning of the bake that is important and this method achieves is very simply. If your oven were fully loaded with bread then you don't need the steam because the moisture from all the bread is enough.
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