Steam in the oven is the key to a crispy crust, but how can you create it without special equipment?
Baker Chad Robertson, author of the best-selling Tartine Bread , offers a genius life hack:
"Put a handful of ice on the baking sheet underneath the bread. As it evaporates, it will release steam, which will slow down the formation of the crust, allowing the dough to rise as much as possible."
The scientific explanation is simple: steam increases the humidity in the oven, which slows down the evaporation of water from the surface of the dough.
A study by Baking Science and Technology found that at 80% humidity, crust formation was 30% slower than in a dry environment.
This is critical for breads like baguette or ciabatta, where the contrast between crunch and the porous crumb is important.
But there are nuances. Baker Richard Bertinet advises:
"Do not use ice in electric ovens with bottom heat - it can cause corrosion."
Instead, he recommends placing a cast-iron skillet filled with ice cubes in the bottom of the oven.
An experiment by the Bake With Jack channel confirmed that this method creates steam comparable to professional baking ovens.
Historically, steam was used in ancient Egyptian furnaces by spraying water onto the walls with shovels.
Today, home bakers have adapted this method.
For example, members of The Fresh Loaf forum share life hacks:
"I put a fireproof bowl with water and a sponge in the oven. The steam stays on the whole time I bake."
Author: Valeria Kisternaya
