Cold WFO steam injection test

[Faith In Virginia]

Re: Cold WFO steam injection test

Hi Faith,

I don't think I have the courage to purposely put a hole in my oven.

LOL. it's a small hole and besides you purposely put a big hole in your oven. You know the hole that you put the door in.

I did run the tube through the door on the first test...but it was a real pain in the butt.

[Laurentius]

Re: Cold WFO steam injection test

Hi Faith,

I don't think I have the courage to purposely put a hole in my oven.

[Faith In Virginia]

Re: Cold WFO steam injection test

Okay this is how I did the steam injection system.

First: I had a turkey fryer (one of those out door things that burn down lots of houses) For my placement I cut down the legs a bit so the final tubing would run flat. When I bought this fryer I had no idea that it took something like $100 just in oil to fry the bird. So I use it once and it has been sitting for years. Now it has a real purpose.

Second: I used my loved Pressure Caner. Please note NONE OF THE SAFETY FEATURES HAVE BEEN REMOVED. (don't blow your self up if you try this) the safety pop is still in the lid and the rattler is still on top. So follow the safety instructions that came with your caner. You can see that I removed the rattler nipple and put in an extension, tee, then put the nipple back on. So no new holes and I can still use my caner when the fall gets here.

Third: from the tee I added a valve once the caner gets to pressure I open the valve. If I don't need steam the rattler will let off bits of steam pressure as if I were caning something.

I insulated the tubing (I had copper so I used it) that helps keeps steam steam until it gets to the oven.

I placed the injection site on the left side of my oven then put a bend in the tubing towards the back of the oven, this way the steam pressure would start a circulation of the steam. I will look to see if any spots get missed in the oven when I start baking bread .

In a hot oven I know the characteristics of the steam will change. First the hissing disappears and the visible steam disappears so the only indication of circulation will be the bread itself when it comes out of the oven.

[UtahBeehiver]

Re: Cold WFO steam injection test

Faith,

I still trying to figure how to cook pizzas but this is very interesting for my next goal of baking bread. Gonna be watching your results.

[Faith In Virginia]

Re: Cold WFO steam injection test

Jay, that is what I'm going after, increased spring and thicker crust. I think that heavy steaming while loading will cure some of my ills, then I'll figure for how much longer after the door goes on. Cool thing is I can have the steam injection system running idle then open a valve for steam. Some of the better bread books make mention of steaming times and such so I'll start there.

I will work on showing you all the system here in just a moment...stupid easy and 99% of the materials I already owned.

[texassourdough]

Re: Cold WFO steam injection test

That looks really good, Faith!

Methinks you will only need ten to 15 seconds or so, maybe less based on my experience with steam injection at SFBI.

I think I would start by steaming about 15 seconds, then loading. sealing up and 15 more.

Look forward to seeing the results of your experiment. I am expecting an increased oven spring and a thicker crust when you get it worked out.

Bravo!
Jay

[Laurentius]

Re: Cold WFO steam injection test

Hi Faith,

I want one, would only need a short burst, that one is running like a car wash. Cool!

[okn]

Re: Cold WFO steam injection test

Very cool! So where does it get injected and what are you using to generate the steam?

Kevin

[Faith In Virginia]

Let's see if I can figure out the video thing.

I just tested the steam injection system on the wfo. I did the test on a cold oven just to watch the steam and flow. In a hot oven the sound disappears and you can't see the steam cloud so it's hard to tell what's going on. In the video the steam is running at 8 psi. I think I would be able to increase the pressure but that will take more testing.

Next will be testing with a load of bread.

http://http://www.youtube.com/watch?v=q3Vixcv7pSs&feature=youtu.be