September 21, 2021
Steam does magic things to bread. It delays the crust formation so the bread can expand with an open, airy crumb, and it delivers heat to the loaf more quickly.
With the Anova Precision Oven, you don't have to go to great lengths to get steam into your baking process. With constant steam during baking, you'll finally get the oven spring and rich, dark brown crust you've been chasing. Start with your favorite high-hydration sourdough or no-knead recipe with these oven settings for the best bread you've ever baked at home.
Notes: Timing for this recipe may vary according to your bread recipe. Proceed to the dry baking stage when the crust is set and the loaf has stopped expanding. Let the bread cook in dry heat until it has browned and crisped to your liking.