Getting Steamy!
You know, baking sourdough is such an incredible journey which has so many twists and turns along the way… like, if you've ever baked a loaf of sourdough and ended up with a crust that’s more like a brick than the golden, crispy deliciousness you were hoping for, here is a little secret for you… steam is your best friend, now and always - we live and learn as we go, right?! Well, that's my motto and I am sticking to it!
When I first started my sourdough baking journey, which in essence marked the beginning of my “baking journey” period, lol… I had absolutely ZERO clue how much of a difference a bit of steam could make. I’d shove my dough into the oven, wait patiently, and then pull out something that looked more like a rock than a delightful rustic artisan loaf. The inside was all fine and well, but the crust? Well, let’s just say you could have put someone into a coma if you hit them with it, haha!. As it turns out, steam is what gives sourdough that beautifully blistered, crackly crust we all love - and want!
When your dough goes into the hot oven, simply put - steam helps keep the surface moist just long enough for the bread to expand before the crust hardens. Soooo, this is also what contributes to awesome oven spring! You know, that moment when you witness your loaf puffing up like it’s had the best sleep of its life and you feel like a proud mother of a different sort, lol. Essentially, without enough steam, the crust sets too early, making it harder for the bread to rise properly and what you end up with is a dense loaf with a thick, chewy crust that will likely require a chainsaw to cut through.
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Now, unless you’re lucky enough to have a fancy steam-injected oven (if you do, I’m jealous), you’ll need to create steam manually. Luckily, there are a few easy ways to do this: You can bake with a dutch oven – This being the most traditional method... The lid traps moisture from the dough itself, creating the perfect steamy environment. After about 20 minutes, you can take the lid off and let the crust crisp up.
Alternatively, you can do what I do… and that is Throw some BOILING water into the bottom oven tray just seconds prior to adding the loaves – or place a baking tray at the bottom of your oven while it preheats. Just before you load your bread in, pour in some boiling water. The burst of steam works wonders! I promise! Last but not least (though not a method I use) you can Spray your loaf – lightly mist your dough with water before baking. It’s not as effective as the other methods, but it does help a little.
Baking sourdough has honestly become like a daily therapy session for me, lol. The process is slow, the results are always a bit of a surprise, and absolutely nothing even comes close to the smell of fresh bread wafting through the house.
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Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
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Your tips will certainly be useful for anyone who is just starting to experiment with kvass. The aroma of freshly baked bread is incomparable and definitely worth the effort :)
It certainly is a one of a kind aroma :D and though I do agree, sourdough especially is a labour of love, but absolutely worth it!
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