Cold WFO steam injection test

[Laurentius]

Re: Cold WFO steam injection test

That's an easy fix...get a bigger wife:-)

She can always be: SUPER SIZED!

[texassourdough]

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!

[Faith In Virginia]

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.

[SCChris]

Re: Cold WFO steam injection test

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

Thanks

Chris

[vtsteve]

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!

[SCChris]

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

[vtsteve]

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.

[Sourdonate]

Re: Cold WFO steam injection test

I'm curious too, how's the steam injector working nowadays?

I'm trying to work out a steam injector for my new "portable" oven and I've been looking at electric autoclaves, steam cleaners and spa steam generators for a solution. It seems like a high pressure steam would be the most effective and the least likely have condensed water dripping out of the end.

Do you get water condensation/drips inside the oven?

Thanks, Faith in Virginia.

[fornax hominus]

Re: Cold WFO steam injection test

I also cook in cold temps and want to reduce ''open door'' time I figure about a 5f degree loss in a moderate oven every time I open the door .. I have been [in season ] throwng handfulls of snow in , it vaporizes quickly and what does not melts and steams with the door closed . A door port for steam injection seems the way to go .