tag:blogger.com,1999:blog-5492055.post2514283145777373488..comments2023-09-19T02:41:38.711-05:00Comments on weber_cam: Bread: School lunch editionDavehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5492055.post-38180189694825118722010-09-02T20:12:19.359-05:002010-09-02T20:12:19.359-05:00Andrew, A few times I've killed the oven with ...Andrew, A few times I've killed the oven with steam, tons of it, sprayed sides, bottom, several times in first 5 minutes and got a pretty soft exterior. Steam gives good crust if the steam goes away during the beginning of the bake. But, there were other factors going on.<br /><br />So, if no steam, just dry oven? And, wow, 325F. Do you still get a good opening of at the slash? Also, is that a big loaf (ca. 2 lb) loaf?<br /><br />This is tough.Davehttps://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-46094322127475233602010-09-02T20:03:46.090-05:002010-09-02T20:03:46.090-05:00For a tender crumb more fat. Steam gelatinizes the...For a tender crumb more fat. Steam gelatinizes the crust, no steam = kid friendly crust. Do you run convection? On my convection I preheat to 375, and bake off the loaf at 325 for 35 mins. Now I'm doing a loaf pan, but it shouldn't make too much difference...machttps://www.blogger.com/profile/11444440937979817019noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-86857635546952220802010-08-30T13:16:36.972-05:002010-08-30T13:16:36.972-05:00I think you're right Andrew. We were thinking...I think you're right Andrew. We were thinking lower temp or more humidity. Long ago I had supersoakers and dumped huge amounts of humidity at the start of baking. I learned more was NOT better when it comes to humidity and crust. Getting the humidity out of the oven is as important as getting it in. I think my next attempt on this will be 400F and moisten the exterior of the loaf before launching it in the oven.Davehttp://webercam.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-45160630608583018392010-08-30T13:05:12.022-05:002010-08-30T13:05:12.022-05:00Maybe a few minutes in the oven to develop a crust...Maybe a few minutes in the oven to develop a crust, and then steam bun time!<br /><br />I made steamed buns and my kids couldn't get enough.Andrewhttps://www.blogger.com/profile/03286748406979546523noreply@blogger.com