Lee_Grindinger
Reged: Apr 28 2002
Posts: 36
Loc: Montana, USA
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So, I put the pan of water in the lower shelf and the crust comes out nice and hard. what i don't get is the "Why" part.
Why does adding steam to the oven make the crust harder? It's counterintuitive, I tell you. Logic (at least my perverted version) tells me that steam should make the crust softer.
Lee
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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Believe it or not, I just heard the answer from the head pastry chef at the culinary institute (on TV, not in person). As I remember what he said, as you preheat the oven, put in a skillet (no plastic--something like an iron skillet). Just as you're putting the bread in, drop two ice cubes into the skillet. The release of steam will coat the as yet uncooked dough and and cause it to bake with a harder and glossier crust.
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kai
Reged: Apr 29 2002
Posts: 78
Loc: South Leftcoast USA
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Oooh, you're good! The release of steam will coat the as yet uncooked dough and and cause it to bake with a harder and glossier crust. Come on over to CT more frequently!
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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Shoot, all I've proven is I'm a good television watcher... 
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Lee_Grindinger
Reged: Apr 28 2002
Posts: 36
Loc: Montana, USA
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Yeah, well, I know it works... I'm just stumped on the "why" part. I put the pan of water in for the entire baking time.
Lee
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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The science of steam (then click The Magic of Steam--the site won't let me link right to that page). That cover it? 
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Lee_Grindinger
Reged: Apr 28 2002
Posts: 36
Loc: Montana, USA
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That covers it, yup, it's the gelatinization that does it.
Thanks Cloud Hidden.
Lee
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