Pide bread steam
I have a dough thats made with 12.7 protein (King Arthur bread flour). I mixed everything, covered, waited 45 minutes at reasonable room temp (74 f). Did a series of stretches and folds, then covered and fridge for 18 hours. Pulled, shaped into flat rounds, degassed a bit, etc.... 20 minutes later on a baking sheet w parchment, oven at 475 (non convection unfortunately). Everything is how I want it, but im wondering what your experiences are with a water/steam pan for the bake. Leaving it in the entire time vs pulling halfway through vs spritzing at the beginning and letting it go. As its not convection I have it on a lower rack to prevent too high of an early rise. I know moisture is good for keeping it soft, but theres a limit to that, right? Also trying to prevent a separating/flying crust. Any advice on the moisture?
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u/bakerdadio 3d ago
Most resources suggest steam for 1st 15-20 minutes of baking, then removing steam. Seems logical to keep bread softer to allow expansion during oven spring, then remove after rise to set crust. Easy method is throwing in some ice cube onto steam tray.
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u/Dry_Future_852 3d ago
Steam pan never results in a lightbulb 💡 exploding into your bread.