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Originally Posted by SameOldStory
Just a little water in a steel tray. You'll have to try a little each time you bake bread untill you find what works for your oven. I learned adout it in NYC.
His company injects steam at the beginning. He said that it'll help the bread rise higher too. I guess that it may give the yeast a longer life, so to speak.
When I used to do it I put an 8X8 pan on the lowest shelf while the oven warmed up. As I mentioned elsewhere, I haven't done much cooking for a long time. But I think that I poured about 1/2 cup of hot water in the pan when I put the bread in. And whatever you do, don't open the oven door too soon to peak at it until you think it's about done.
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This is a good suggestion. I've never went that far myself because I had the impression it was a bit much work, but now that you've explained I think I'll try next time I bake a light bread.
Quote:
Originally Posted by SameOldStory
Unfortunately, my wife thinks that bread has too much in the way of calories.
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For me, it's all the butter and cheese I put on top that adds the calories. When I cut out bread, it's amazing how little butter I eat
