#1  
Old 03-13-2008, 12:53 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default 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??
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  #2  
Old 03-13-2008, 02:16 AM
Bacterium's Avatar
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Join Date: Apr 2007
Location: Adelaide - South Oz
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Default 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
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Old 03-13-2008, 02:50 AM
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Join Date: Sep 2006
Location: Charlotte Bay, Australia
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Default 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 :-)

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Old 03-13-2008, 11:25 AM
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Join Date: Mar 2008
Location: Ypsilanti, MI
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Default 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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