Oven Steam- Part 2

By adding steam, a relatively large amount of heat is suddenly transferred to the surface of the dough. Condensation occurs between the temperature of the dough of approx. 30°C and that of the steam 100°C. As a result, the gluten… weiterlesen

  • 14.07.2014

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… weiterlesen

  • 11.07.2014