The Secret “Ingredient” for Bakery-Style Bread at Home

In order to create the perfect fresh baked loaf of bread, you need to start with dry heat as well as humid steam to make the yeast grow and rise. It is also the secret to a perfectly dark crust. In other words, you need to cook the loaf first in a steamy oven to get the perfect crust and bouncy texture of the bread, and then in a dry oven to keep it crispy and crunchy as opposed to soggy.

Key Takeaways:

• You can get that steam multiple ways in the oven that will give you great results.
• Using a dutch oven will keep the heat even and keep all the steam in to let it get crisp.
• You can also just use a skillet with a bowl to get the same effect and crisp all around.

“Intense dry heat is not enough! In the first 5 to 10 minutes of baking, you also need the power of steam heat.”

Read more: https://food52.com/blog/21852-using-steam-in-bread-baking-crispy-crust