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Question: How to add steam for bread baking

gdenbygdenby Posts: 4,514
edited 6:06PM in EggHead Forum

Any bread bakers online?

I've finally reached the point where my dough making skills are not so awful that I'm willing to bake loaves on the Egg. My first attempt was not wonderful. The crust wast like a cracker (tasty by itself but impossible when the bread was used by the slice.) I suppose part of the problem was no steam in the Egg.

How or where can I place some water? I did the loaf on a pre-heated stone over and inverted platesetter. In a kitchen oven I would place a tin with water at the bottom, but if I try to place water on the platesetter, I will have to drop a lot of temp from the stone when I take it out to put in the water.

Will just misting the loaf and stone work?



  • 'Q Bruddah'Q Bruddah Posts: 739
    I've wondered the same thing. What I decided was that it was one thing to be slinging hot water into a gas oven but I wouldn't even want to risk water into a CI fry pan on the platesetter. Too much at stake IMO.
  • mnwalleyemnwalleye Posts: 226
    I have never had a issue. I bake at about 450 and before I put it on I put a little oil on the top and when I take it out I put a bit of butter on the top, let it rest for 15 minutes and eat.
  • gdenbygdenby Posts: 4,514
    Early on, I spritzed some water on to ribs, just like on my ECB. There was no problem. But, I really don't want to blow up a platesetter pre-heated to 450.
  • 2Fategghead2Fategghead Posts: 9,623
    I have only baked bread a couple of times but, here is a post I saved from about 6 months ago. Then maybe someone else will chime in.

    This is an old post so you probably won't get any response back. Just read it over. There may be something there for you. Tim :)
  • Carolina QCarolina Q Posts: 8,359
    I bought a La Cloche ceramic bread baker, though I haven't used it yet. Ross in Ventura posted about it a while back. Sounded like a good idea from his great photo write-up. Here's his post

    and the link to where I bought mine...
    Central Connecticut 

  • ChubbyChubby Posts: 2,790
    In a word...yes!
  • gdenbygdenby Posts: 4,514
    I'm supposing you answered

    "Will just misting the loaf and stone work? "

    So I'll go with that.

  • ChubbyChubby Posts: 2,790

    The egg is great at holding moisture as it like your syuggesting..misting works well for me!

  • mikenmarmikenmar Posts: 32
    How about this:

    Use the plate setter legs up, and put an empty pan on the flat part. Put a grid on the legs, and a baking stone on that.

    When you're ready to put the bread in, use a funnel with a long spout to carefully put water in the pan.

    I haven't tried this, but is there some reason it wouldn't work?
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