Why Bakers Add Steam at the Start of Baking🌾
Автор: Jennifer Winstead
Загружено: 2026-01-16
Просмотров: 1311
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During the first several minutes of baking, bread dough is still very active. The gases produced during fermentation expand rapidly in the heat, and yeast continues working briefly until it is inactivated. This early window is when most of the loaf’s final rise happens.
If the surface of the dough dries too quickly, the crust can set early and restrict that expansion. When that happens, the loaf may not reach its full height and can develop tearing, dense crumb, or uneven structure. Adding moisture at the start of baking helps slow this process.
Surface moisture and steam keep the outer layer of the dough elastic, allowing the internal structure to expand without resistance. Steam also affects how the crust forms. Moist heat promotes more even starch gelatinization on the surface of the dough, which contributes to a smoother crust and improved browning later in the bake.
Professional bakeries control this process using steam injected ovens. Home bakers recreate the same effect using methods like Dutch ovens, pans of hot water, or lightly misting the loaf or oven. Spritzing the dough is one accessible way to introduce moisture when specialized equipment is not available.
This step is not required for every style of bread, but it is especially helpful for breads where oven spring and crust development are important.
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