How do bakeries get that nice, hard outer crust on their breads (i.e baguettes)? I understand the home method of creating steam from a bowl on the bottom rack, but I was just curious to how the real bakeries do it.
and pay attention 24 seconds in you will see the baker activate the steam for the deck he just loaded. If you look closely you will see the steam rushing into the oven.
I am not seasoned enough to tell you whether or not you can get a crispy, dense crust without steam but everything I have learned thus far points to steam in the first few minutes of the bake.
As a newbie I highly recommend the King Arthur Flour artisan bread videos either on their website or on YouTube. They help me understand many of the nuances in the entire process of baking an artisan loaf. With that said there are many, many excellent videos from other sources too.
Bakery ovens normally have steam injection.
If you watch this video:
https://www.youtube.com/watch?v=4or6WUtxl2M
and pay attention 24 seconds in you will see the baker activate the steam for the deck he just loaded. If you look closely you will see the steam rushing into the oven.
I am not seasoned enough to tell you whether or not you can get a crispy, dense crust without steam but everything I have learned thus far points to steam in the first few minutes of the bake.
As a newbie I highly recommend the King Arthur Flour artisan bread videos either on their website or on YouTube. They help me understand many of the nuances in the entire process of baking an artisan loaf. With that said there are many, many excellent videos from other sources too.