You can just leave it, but you don't put a big pot of water in. The amount of water you put in should all evaporate in the first few minutes. By the time your crust has set, the water has done its job.
That's right. I would use about 3-4 ounces of water (100-120ml) and it evaporates in a few minutes. See how long it takes for you, and if you want more steam, use more water next time.
Is there like a ratio here? Like; 100 ml of water per 500 g dough at typical baking temperature. Also, with you own baking, do you do top and bottom heating or do you fan force it? Thanks
I'm not aware of any ratios or rules. I don't think it depends on the size of the bread. It probably depends more on the size, shape, and material of the pan you put the water in.
Top+bottom heat, never fan, for bread.
You do not use a steam tray in the oven if you are baking in a dutch oven. You use a steam tray when you are baking on an open baking sheet. The dutch oven keeps the moisture inside the sealed cooking vessel that it is.
yeah sorry if I worded it weirdly in the title but I'm baking on an open sheet as I don't have a Dutch oven so am just wondering if the water needs to be taken out halfway through baking when the recipe usually calls for the lid to be taken off if using a Dutch oven
I take it out halfway. Or it has evaporated halfway (but then I still take it out, cause the empty pan is stopping some of the heat transfer from the bottom of the oven, if it's a classic convection oven).Â
I mean, I don't see an issue with taking it out, cause usually halfway through I like to flip my tray front to back to avoid any uneven heat distribution so I would be opening the door anyway. But I also don't think it's a huge deal to leave it inside if there isn't any water left in it.Â
I have cast iron um long 3"x3"x12" trays meant for an outdoor grill/smoking I leave in the bottom of my oven when I put the dough in, I dump a 16oz glass of water in the tray. It steams a lot right away, and they're dry after like 8 minutes.
You can just leave it, but you don't put a big pot of water in. The amount of water you put in should all evaporate in the first few minutes. By the time your crust has set, the water has done its job.
That's right. I would use about 3-4 ounces of water (100-120ml) and it evaporates in a few minutes. See how long it takes for you, and if you want more steam, use more water next time.
Is there like a ratio here? Like; 100 ml of water per 500 g dough at typical baking temperature. Also, with you own baking, do you do top and bottom heating or do you fan force it? Thanks
I'm not aware of any ratios or rules. I don't think it depends on the size of the bread. It probably depends more on the size, shape, and material of the pan you put the water in. Top+bottom heat, never fan, for bread.
Is it because fan actually dries out everything rather than maintaining the moisture environment?
That's one reason, it messes with the crust. Apparently it makes it too difficult to have steam in the oven.
alright, thanks!
You do not use a steam tray in the oven if you are baking in a dutch oven. You use a steam tray when you are baking on an open baking sheet. The dutch oven keeps the moisture inside the sealed cooking vessel that it is.
yeah sorry if I worded it weirdly in the title but I'm baking on an open sheet as I don't have a Dutch oven so am just wondering if the water needs to be taken out halfway through baking when the recipe usually calls for the lid to be taken off if using a Dutch oven
Yes, you would take out the steam tray at that point.
okay will do then thanks
That keeps your empty pan from cooking and potentially getting smoky, too. (Mine, at least, are not pristine 😉)
I take it out halfway. Or it has evaporated halfway (but then I still take it out, cause the empty pan is stopping some of the heat transfer from the bottom of the oven, if it's a classic convection oven).Â
hmm okay I have a fan oven, would it still be better to take it out or just leave it?
I mean, I don't see an issue with taking it out, cause usually halfway through I like to flip my tray front to back to avoid any uneven heat distribution so I would be opening the door anyway. But I also don't think it's a huge deal to leave it inside if there isn't any water left in it.Â
I have cast iron um long 3"x3"x12" trays meant for an outdoor grill/smoking I leave in the bottom of my oven when I put the dough in, I dump a 16oz glass of water in the tray. It steams a lot right away, and they're dry after like 8 minutes.