Steaming Bread in a Wood-Fired Oven

Steaming Bread

Steaming bread in a wood-fired oven is an important step in creating perfect, crispy bread. It helps to create a crunchy crust and keep the bread soft and moist inside. Steaming is done by spraying water into the oven to generate steam.

Here are the steps for steaming bread in a wood-fired oven: 

Preheat the oven: Before placing the bread in the oven, preheat the oven to the desired temperature. Make sure the oven is fully heated before placing the bread inside. 

Place the bread in the oven: Place the bread on the baking stone or baking sheet in the oven. Spray water in the oven: Fill a spray bottle with water and spray the water into the oven. Be careful not to spray the bread directly, but distribute the steam evenly in the oven. 

Close the oven door: Close the oven door to keep the steam inside. The steam ensures that the bread forms a crispy crust. 

Repeat spraying: Repeat the spraying every 5-10 minutes to ensure that the bread continues to receive enough moisture. 

Reduce the steam: If you want to make the crust of the bread crispier, open the oven door and let the steam escape. This reduces the moisture in the oven and makes the crust of the bread crispier. It is important to be careful when spraying water into the oven to avoid burns. Always use a spray bottle and do not spray the water directly on the bread. 

Steaming bread in a wood-fired oven is a technique that requires a lot of practice to be perfected. If you spray the bread too long, it can become too soft, while too little moisture can cause the bread to become dry and hard. With some practice and patience, you can learn how to perfectly steam the bread to achieve a crispy crust and soft, moist bread.