Since many home bakers don't have ovens with steam injectors we've had to rely on other methods be in water in a hot pan, squirt bottles, etc. I've recently picked up a pair of misto sprayers and I'm curious if anyone has tried filling one up with water and using it to help add steam to their ovens.
Would spraying a loaf with a mist of water impair the crust or would it help with oven spring?
I tried...The steam created by this method is limited. Not as good as pouring boiling water onto hot pan with stones or dutch oven method..