What does steam baking mean in baking?

Some of them are beautifully baked, but if you look at the practice carefully, it's not like that at all. The reason is that the traditional baking method of European bread-steam baking must be used to make the bread qualified.

The process of making steam can be seen in books that make European bread, such as Famous Shop Bread, Craftsman's Bread in Five Minutes a Day, or Making Bread Easily in Five Minutes at Home.

Finally, baking at high temperature in the presence of steam makes the bread crust crisp and soft, that is, injecting steam into the oven at the beginning of baking, which can be comparable to the "artisan-level" European bread of professional bakery.

Baking master's stunt-the method of steaming toast

Steam toast is a traditional baking method of European bread. Ordinary household ovens don't have this function, but DIY can.

Home baking, there is no professional oven to make steam. You can put 20-30 pebbles at the bottom of the oven, or put them in a baking tray, or put a slate under the baking tray and heat them at 250 degrees for about 20 minutes. Then put the bread to be baked in the oven, pour hot water into the baking tray with stones, quickly close the oven door and keep the steam, so that the water will evaporate as soon as it touches the hot stones.

If there is no slate, you can also bake it for 10 minute, take it out and spray it, and spray it every 10 minute.

Ingredients: high gluten flour 190g, low gluten flour 60g, salt 4g, sugar 25g, dry yeast 5g, egg yolk 1, milk 130ml, whipped cream 20ml and butter 25g.

Exercise:

1. Milk, eggs, whipped cream, sugar and salt are put in the bread bucket first.

2. Pour in high flour and low flour, and finally add yeast.

3. Put it into the bread machine, put butter after one program, and then choose two dough mixing programs.

4. Knead until the dough is pulled out of the film

5. Choose a fermentation program and ferment to twice the size.

6. Take out the dough and exhaust it, and wake it for 20 minutes.

7. Then divide the face into three pieces.

8. Roll the dough flat and roll it into a roll by hand. The volume should be tight and tidy.

9. Put it in a baking tray and spray water mist with a watering can for the second fermentation.

10. When the dough roll is fermented to twice the size, use a blade to cut five notches on the dough roll with the same depth.

1 1. Wash the stone, put it in a baking tray and heat it at 250 degrees for about 20 minutes.

12. Then put the bread to be baked in the oven, pour hot water into the baking tray with stones, quickly close the oven door and keep the steam.

13. Adjust the temperature to 180 degrees and bake for about 30 minutes.

Kitchen code: 1. Control the color and temperature of bread crust by spraying. After entering the oven, spray water into the oven or directly onto the dough. When it is baked to 10 minute, take it out and spray it once every 10 minute.

2. In the final stage of baking, if the temperature is too high, you can leave a gap for the oven door to dissipate heat, so as to achieve the purpose of uniform baking.

3. The baking time can be determined according to your own oven.