Re: Steam Injection
Hi All,
I'm curious about the amount of water needed, say for example, a 36" Pompeii type oven. And, how long does the steam need to be present? Is it a one time procedure at the start of the baking? A few squeezes of the trigger on a garden sprayer?
I like the idea of a cast iron pan in the oven and the water dripping into it via a copper tube to provide steam.
By the way, I know if one plays with fire they will eventually get burned. Steam is no different? Please be safe.
Is there a proven, recommended, way to get steam safely into our backyard ovens? What did bakers from ages ago use to crust their breads? Is that method useful today?
Cheers,
Hi All,
I'm curious about the amount of water needed, say for example, a 36" Pompeii type oven. And, how long does the steam need to be present? Is it a one time procedure at the start of the baking? A few squeezes of the trigger on a garden sprayer?
I like the idea of a cast iron pan in the oven and the water dripping into it via a copper tube to provide steam.
By the way, I know if one plays with fire they will eventually get burned. Steam is no different? Please be safe.
Is there a proven, recommended, way to get steam safely into our backyard ovens? What did bakers from ages ago use to crust their breads? Is that method useful today?
Cheers,
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