Steam

[:en] Steam delays crust formation (allowing the volume to increase through oven spring), gives the product a beautiful shine, and prevents drying out. Steam must be added at the start of the baking process. This gives the bread a nice bloom and a crispy crust because the dough is kept flexible by the steam. DeSh~Stoom should be empty after about 4 to 5 minutes.[:en]Steam is essential for baking bread. It’s what gives bread a crispy thin crust because steam delays the formation of the crust. The volume of the dough increases as it rises in the oven, this means that in bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens. This is called “ovenspring”. This allows the bread to continue expanding freely. Steam gives bread products a lovely shine and prevents them drying out. Steam also keeps the dough pliable which is what gives bread gets a nice crusty appearance and a crispy crust. There should be no more steam in the oven after 4 -5 minutes.[:fr] Steam is essential for baking bread. It gives the bread a crispy, thin crust because steam delays crust formation (allowing the volume to increase in the oven). Steam gives products a beautiful shine and prevents drying out. The bread gets a nice bloom and a crispy crust because the dough remains flexible due to the steam. The steam should be gone from the oven after 4 to 5 minutes.[:de] Steam (moisture) is essential for baking bread, rolls, and many other baked goods. It gives the bread a beautiful, crispy, thin crust because the steam delays crust formation (drying out). The bread can increase its volume and therefore doesn't tear completely uncontrollably. The steam condenses on the still-cold dough and, thanks to the released heat, causes the protein it contains to coagulate immediately. At the same time, the moisture gelatinizes the starch in the flour. This shortens the baking process for the best result. Simultaneously, the steam keeps the dough skin cool and elastic for a good oven spring. However, the steam must be out of the DeSh~Stoom after approx. 4 – 5 minutes, otherwise no crispy crust can form. It therefore comes down to the right amount of steam at the perfect time. The result is home-baked bread with a beautiful shine, a lovely crispy and thin crust, and a soft and airy interior.[:]