How do I use steam when baking sourdough if I don't have a Dutch oven (for example, using a tray of water or spray)?

Question

How do you use steam when baking sourdough without a Dutch oven? Learn simple methods, like using a tray of water or a spray bottle, to create steam.

Answer 1

You can create steam in your oven for sourdough baking by placing a baking sheet filled with water on the lowest rack or by spraying water into the oven during the initial baking period. These methods help create a humid environment, promoting oven spring and a crispy crust.

Detailed Explanation:

Steam is crucial in sourdough baking because it delays the formation of the crust. This allows the loaf to expand fully during the initial stages of baking, resulting in a better oven spring and a lighter, airier crumb. Without a Dutch oven, you need to find alternative ways to introduce steam into your oven. Here are a couple of effective methods:

1. Baking Sheet with Water: Place a baking sheet (or oven-safe pan) on the lowest rack of your oven. As you preheat the oven to your desired baking temperature (usually around 450-500°F or 232-260°C), fill the baking sheet with boiling water just before you load the dough. The boiling water will create steam that fills the oven. Be careful when pouring the boiling water to avoid burns.

2. Spraying Water: Preheat your oven as usual. Right before you load the dough, spray the inside of the oven generously with water using a spray bottle. Pay particular attention to spraying the walls and the bottom of the oven. Immediately load your dough. Repeat the spraying process a couple more times within the first few minutes of baking (e.g., every 2-3 minutes).

3. Combination Method: For even better results, you can combine both methods. Use the baking sheet with water on the bottom rack and spray the oven with water when you load the dough and a couple of times shortly after.

4. Removing Steam: After about 20 minutes of baking (or as your recipe specifies), remove the source of steam (either the baking sheet with water or stop spraying). This allows the crust to dry out and become crispy. Continue baking until the loaf is golden brown and the internal temperature reaches around 205-210°F (96-99°C).

Pro Tip:

Avoid opening the oven door frequently during the initial steaming phase, as this will release the steam and reduce its effectiveness. Instead, trust the process and let the steam work its magic.