Getting Steam for the Oven
I wrote a short piece about different strategies and tools for supplying steam for an oven when baking bread. Of course, since then I have read about yet another method – spritzing the dough every two minutes with water for the first 10 minutes – but that seems problematic for a home oven, not to mention that most of the recipes in that particular Reinhart book called for relatively cool baking temperatures, nothing in the 400-to-500 degree range.
The book’s prose were fine, but the reliance on commercial yeast and plenty of sugars in the recipes did not endear me to the overall message.
Source: Fresh Loaf