Oven Steam for Rye and Mixed Rye Breads- Part 1

The baking process is crucial for good bread quality. The decisive factors are subdivided into initial baking temperature, steam, releasing the steam, final baking temperature and baking time. The baking temperature for most types of bread is 10-20°C above the baking temperature for rolls. Depending on the type of bread, the initial baking temperature is on average 260-270°C. During the initial baking phase the heat is applied to keep the temperature high. It is therefore also important that the baking stone is well heated before baking bread, because good heat from the bottom gives rise to a better oven spring and improves the crumb structure. 

As soon as the bread has risen in the oven by the powerful oven spring, the baking temperature is switched back and the baking chamber is opened a bit to let out the steam. The amount of steam and the way in which the steam is discharged must be adapted to the respective types of bread. The higher the proportion of rye, the more the loaves tend to crack. In the case of breads with a rustic crust structure, deliberate rustic crust cracks are controlled by not adding steam or by adding very little steam and releasing then releasing it.

These processes have a decisive influence on the crust color and baking time.

Guide values for baking processes and steam for bread with a rustic, grainy or cracked crust:

• Rye bread in a tin and grained

1. BT: 270°C reduced to 210°C
2. Steam 45-60 seconds after sliding into the oven
3. Steam released after 1 minutes

• Rye bread with cracked crust

1. BT: 270°C reduced to 210°C
2. Self steamed
3. Steam released after 3-4 minutes

• Mixed rye breads grainy

1. BT: 270°C reduced to 210°C
2. Steam 45-60 seconds after sliding into the oven
3. Steam released after 1 minute

•  Mixed rye bread with cracked crust

1. BT: 275°C reduced to 210°C
2. Steam 45-60 seconds after sliding into the oven
3. Steam released after 3-4 minutes

• Mixed wheat breads with a rustic crust

1. BT: 265°C reduced to 210°C
2. Steam 45-60 seconds after sliding into the oven
3. Steam released after 4-5 minutes

• Wheat breads with cracked crust

1.  BT: 250°C reduced to 200°C
2. Steam 30-45 seconds after sliding into the oven
3. Steam released after 1.5-2 minutes

Guide values for baking processes and steam for bread with a normal, bare or floury surface:

• Rye breads in a tin or baked together

1. BT: 270 reduced to 210
2. Steam – immediate
3. Steam released after 1.5-2 minutes

• Rye bread, free formed

1. BT: 270°C reduced to 210°C
2. Steam – immediate
3. Steam released after 1-1.5 minutes 

• Mixed rye bread, smooth

1. BT: 260°C reduced to 205°C
2. Steam – immediate
3. Steam released after 1.5 minutes

• Mixed rye bread, floury

1. BT: 270°C reduced to 210°C
2. Steam – immediate
3. Steam released after  1,5-2 minutes 

• Mixed wheat bread, smooth

1. BT: 260°C reduced to 200°C
2. Steam – immediate
3. Steam released after 3 minutes

• Mixed wheat breads, floury

1. BT: 260°C reduced to 200°C
2. Steam – immediate
3. Steam released after 3-3,5 minutes 

• Baguette/wheat bread

1. BT: 250°C reduced to 230°C
2. Steam – immediate (possibly pre-steam)
3. Steam released 3-5 minutes before end of the baking time