Baking Bread In Miele Steam Oven

Moisture is key when baking bread as it helps the dough lift and rise whilst creating the most amazing crust.

Baking bread in miele steam oven.

Moisture keeps the outer dough moist while the inside cooks resulting in a crispy crust. Steam in bread baking. Temperature moisture and time. A dutch oven or cloche also works to keep the moisture given off by the bread during baking close to the surface of the loaf allowing for the same kind of expansion and shiny golden crust.

But that s not all. Now we can do this at home. 5 cups plus 1 tablespoon 2 cups lukewarm water 4 teaspoons instant yeast 3 teaspoons salt directions. If you re looking for the best loaf of bread you ve ever baked look no further than your combi steam oven.

Medium browning 70 70 70 56 baguettes yields. Bread baking needs three things. An alternative is to bake directly on stones and generate sufficient steam in your home oven by some other clever means. Professional baking ovens have steam on tap.

Dgc 6765 10265750 5699 0 miele steam cookers clean touch steel 12 e steam oven with full fledged oven function and xxl cavity dgc 6765 clean touch steel 10265750 p steam cookers show details compare. In a mixing bowl of a stand up mixer whisk together the bread flour yeast and salt. This is what the giant commercial baking ovens can do. Whether it s a regular sandwich loaf dinner rolls baguette brioche or a dense fruit loaf baking bread in a steam oven gives you a fine moist crumb and chewy glossy crust.

3 loaves ingredients 26 oz bread flour approx. Perfect baking results can be achieved through adding a burst of moisture during the baking process available with the moisture plus function on select miele ovens. Miele s exclusive moisture plus technology allows you to inject steam into the oven at different points during the baking process. Press a button and a wave of steam sprays over the decks of newly loaded dough however there are always challenges no matter what oven you use.

What s more most miele models allow you to time control the bursts of steam making the process. Place bowl in to a preheated steam oven 40 degrees for 30 minutes remove dough from the bowl and place on a lightly floured bench and knead for 1 minute shape into the size of your tin and return to the oven same time same temperature after the second prove set oven to combi mode and bake 200 degrees for 20 mins. In general my miele combi steam oven book suggests you should start with a high moisture level and low temperature then dry out with a low moisture level and high temperature.