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Re: Dough Hydration question
Fredjana,
Don't have much to add to what Dutch said about steam, but I would second the suggestion to use a cheapo garden sprayer rather than the hose. Too much steam will result in flat bread, but, then again, too little steam will result in flat bread. It's a fine balance between enough steam at the beginning, then venting the steam at about halfway through. My method is a bit different than Dutch's, but we likely get the same results. I steam my 4'x3' oven for about 15 seconds before loading then put on the door. Once loaded, I steam upwards toward the dome and the back of the oven for about 10 seconds, immediately replacing the door. If the loaves will take, say, 20 minutes for a full bake, I vent the steam at 10 minutes. By that stage, full oven spring has occurred and finishing the bake in a dry environment sets the crust. However, it you want crustier crust, vent earlier. With some breads, indeed, you should vent the steam as soon as the loaves show color, but this is a judgment call that takes time to learn.
Dutch is exactly right, each oven is a bit different (even one 90 to another), and it takes trial and error to get it right. Your oven is smaller than mine, so the spray duration will likely be less.
Jim
Fredjana,
Don't have much to add to what Dutch said about steam, but I would second the suggestion to use a cheapo garden sprayer rather than the hose. Too much steam will result in flat bread, but, then again, too little steam will result in flat bread. It's a fine balance between enough steam at the beginning, then venting the steam at about halfway through. My method is a bit different than Dutch's, but we likely get the same results. I steam my 4'x3' oven for about 15 seconds before loading then put on the door. Once loaded, I steam upwards toward the dome and the back of the oven for about 10 seconds, immediately replacing the door. If the loaves will take, say, 20 minutes for a full bake, I vent the steam at 10 minutes. By that stage, full oven spring has occurred and finishing the bake in a dry environment sets the crust. However, it you want crustier crust, vent earlier. With some breads, indeed, you should vent the steam as soon as the loaves show color, but this is a judgment call that takes time to learn.
Dutch is exactly right, each oven is a bit different (even one 90 to another), and it takes trial and error to get it right. Your oven is smaller than mine, so the spray duration will likely be less.
Jim
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