On Wed, 01 Oct 2003 12:24:05 GMT, Steve W
wrote:

Perhaps the
humidity enhances the Maillard reations?

Hi Steve,

Here is the issue as I understand it:

Dry air is a poor conductor of heat. Steam is a much better conductor
of heat.

When a (relatively cold) loaf is put in a dry oven, a (relatively)
cool layer of insulting air forms around its surface.

When that same loaf is put in an oven that has some steam within, the
heat of the oven is conveyed to the surface of the bread much more
quickly. The available heat has the taste benefits you describe.

I just realized that all if this is rather like the issue of "wind
chill." Anyone who has walked into a commercial freezer at, say,
zeroF, immediately discovers the benefits (in that circumstance) of a
layer of insulating air: The air in the freezer does not feel
particularly cold initially. But, disrupt the insulating layer by
moving around a bit, and things change very rapidly...

In our baking, the steam "disrupts" the insulating layer of air.

All the best,
--
Kenneth

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