I was talking to a German Baker the other day and he said that in Germany they steam, then bake whole grain loaves. I could not really understand if he meant they were steamed in steamer first and then tranferred to an oven. I do not think he was refferring to steaming the oven. He told this was done to keep the wheat kernels soft.
Anyone any input on this?
regards
Martin Prior
I don't know about German bakeries, but here's a link to one baker's method for steaming and then baking french bread.
[url=http://www.geocities.com/ritashanty/recipes/rec-bake-a-bag.html]cold oven steam-rise baguette[/url] - hope you find it useful