Too Much Steam?

Too Much Steam?

Submitted by EKMEK on October 27, 2015 – 6:23pm.

Hello all,

I have been experimenting with Baguettes for a  long time, with a varying level of success. One problem baffles me: the baguette are too wet.

I use steaming towels on the baking stone, and heated stones on the lower level, on which I pour half a cup of water. I remove the towels and stones after 10 minutes.

The oven is pre-heated for an hour to 500 degrees, and at the start of baking the temp is reduced to 480 degrees.

However, when I checked the oven’s temp, I found out that as soon as I start steaming the temp drops to 400 degrees, and never rises above 420.

Is this normal? or am I injecting too much steam, or what?

I am sure that you guys have the answer.

 

thanks,

David