Steam injection

NooBBQ · January 2010

I hit upon this question in this thread

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=800706&catid=1

Regarding the upcoming bread making class at Fred's

Fearing the question might have gotten lost in the amount of traffic, I figured I'd post it as its own topic.

The OP talks about steam injection into the BGE, that got my attention. Anyone ever heard about this? Anyone ever done this or know how it is done?

I assume we are talking about more than a container of water inside the BGE (like on the platesetter)

nooBBQ,

fishlessman · January 2010

to get the crust more crusty chewy you only need the steam in the beginning of the cook. ive done this with a pizza stone set high in the dome and a paella pan as the inderect barier, no platesetter. get it all up to temp, say 500/550 for a boule, the empty pealla gets really hot especially if you leave the dome open that extra minute, toss in a half cup of water when the dough goes on the stone and shut the dome, instant steam that lasts a few minutes. wear gloves, steam burns are bad

fishlessman · January 2010

heres the setup, recipe a few posts down

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=321427&catid=1

Shiff · January 2010

I've cooked breads in a cast iron dutch oven with the lid on for about 1/2 the baking time. This works best with bread dough that has more moisture than regular oven cooking. The steam formed when the bread starts to bake is sealed in the dutch oven and helps to form a great crust. Then, you uncover it for the end of the baking time to brown it up nice.

This works great with recipes like the NY Times no-knead bread recipe.

Steam injection

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