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  #31  
Old 06-30-2013, 08:33 PM
Laurentius's Avatar
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Default Re: Cold WFO steam injection test

Quote:
Originally Posted by Faith In Virginia View Post
That's an easy fix...get a bigger wife:-)
She can always be: SUPER SIZED!
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  #32  
Old 07-01-2013, 05:49 AM
Il Pizzaiolo
 
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Location: San Antonio
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Default Re: Cold WFO steam injection test

Looks good Faith! Pretty much what I would expect from steam based on my limited experience with steam injection at SFBI. Higher gelatinization/thicker crust/good color/more pliable skin/faster heat "contact" (steam) and better oven spring (slightly more open crumb). Somewhat subtle but has the "look"

Great concept and application of technology!

Bravo!
Jay

PS: I agree, the grayish loaf looks like it somehow had a drier experience!

Last edited by texassourdough; 07-01-2013 at 05:52 AM. Reason: expand comments after revisiting photos
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  #33  
Old 07-01-2013, 06:06 AM
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Default Re: Cold WFO steam injection test

Thanks Jay, When I put the oatmeal raisin bread in the oven (bread pans) I was running the steam. I slightly over heated the oven so I was using the steam to take the bite off the heat. When I reach in to push in the pan it was a regular sauna in there.
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  #34  
Old 10-22-2013, 07:37 AM
Il Pizzaiolo
 
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Default Re: Cold WFO steam injection test

Faith, can you give us an update on how you, the steam and bread are doing?

Thanks

Chris
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  #35  
Old 02-28-2015, 07:52 AM
Apprentice
 
Join Date: Jan 2010
Location: Wallingford, Vermont
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Default Re: Cold WFO steam injection test

I'm going to do this. I've had the turkey fryer for two years; last summer a friend gave me a spare pressure canner. I think I'll do a small hole next to the door, and a straight wand of stainless tubing (drilled along the sides, like a log lighter) to introduce the steam. Also, I wanted to bump this thread - it deserves to be seen!
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  #36  
Old 03-02-2015, 07:49 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Cold WFO steam injection test

Steve, Thanks for bring this back to the front.. Yep I really need to build one of these, without it the bread coming from the WFO doesn't compare to what comes from the home oven with a cloche. I'm in a bit of a bind in that I need to increase my bread production and can't do that without a bigger oven without some way to steam.. The crust is a huge part of real bread.

Thanks again Faith and Steve.

Chris
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  #37  
Old 03-02-2015, 09:00 AM
Apprentice
 
Join Date: Jan 2010
Location: Wallingford, Vermont
Posts: 103
Default Re: Cold WFO steam injection test

There was a bit of steam activity on the homebrew forums a couple of years ago; it seems to have faded out again. But, they've got vendors for high-temp silicone tubing, hose barbs and disconnects. I try to avoid it, but a couple of times this year I've found myself baking in the 'teens, and I want to minimize heat loss (condensation) between the cooker and the oven. The silicone seems a good way to go, maybe sleeved with open-cell foam insulation.
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