December 21, 2019
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, home bakers don't have to go to great lengths to get steam into their process. With constant steam during baking, you'll finally get the oven spring 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.