What is the best way to introduce steam when baking bread? I’ve tried water-soaked volcanic stone (used in grills), and a simple pan of pre-heated water.
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3Does this answer your question? How can I create steam in a normal oven to promote bread oven spring? – GdD Jul 04 '22 at 09:39
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I've tried them all. Honestly, my best results are achieved baking in a cast iron pot with a cover. While I can only bake one shape, the convenience of not having to mess with stones, ice cubes, or steam burns, and the fantastic results make it worthwhile.
moscafj
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My experience is similar, though I have pans with no official cover, so I use aluminum foil or in one case I beat a heavier aluminum take-out container into a good-enough fit for one of my pans. I've yet to see the point in spending actual money on a new "cloche" pan with cover, and this does work much better than the various water-adding tricks I've tried in the past. I just yank the cover 15-20 minutes from the end of baking for browning. – Ecnerwal Jul 05 '22 at 17:30
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2@Ecnerwal, certainly a good idea...some people find placing the dough on a pizza stone, and covering with a large stainless bowl easier than dealing with a preheated cast iron pot. So, that is also an option. – moscafj Jul 05 '22 at 17:32