Technique: How to get steam in oven
Posted: 12 December 2012 01:19 PM   [ Ignore ]
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I have 2 c. 1962 electric ovens which work pretty darn well.  The only issue I’m having is when I’m baking bread per Rose’s recipes (and any other bread recipe that calls for serious moisture for an artisinal crust, i.e. baguette) - if I set the oven rack at its lowest point, with the baking stone on top of it, I can’t put anything on the oven floor to hold water/ice cubes.  The bottom element covers most of the floor space, so I can’t even get a 9” cast iron pan in there without contacting the element.

I do mist generously during the first 10 minutes of baking but right now that’s all I can do ... any ideas?  I thought of moving the rack up one position (just below middle), and then putting the container of water on the lowest rack but am unsure if that would produce a satisfactory result.

thanks!
Michelle

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