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jason molinari
 
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Kenneth > wrote in message >. ..
> On 15 Aug 2004 19:48:46 -0700, (jason molinari)
> wrote:
>
> >I had a pan of water in the bottom of the oven, as
> >well as spritzing ever couple minutes for the first 8-10 mins.

>
> Hi Jason,
>
> Each of those cools the oven significantly... It takes an incredible
> amount of energy to change water to steam. If that happens inside the
> oven, it just takes heat energy that you want to go into the bread. To
> get the benefits of steam, it must be generated outside the oven, and
> conveyed into the oven. That is (usually) easy to do. Just let me know
> if you would like to know more about the method...
>
> All the best,


Hey Ken, i would like to hear how to steamify the oven externally. Is
steam generation definitely my thin-crust problem?

thanks
jason