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Steaming method for a round and oval loaf

February 17, 2012

This method is highly effective that I haven’t failed to have oven spring yet.

  1. Preheat 465F with a big stainless bowl.
  2. Take the bowl out from the oven using safety gloves.
  3. Slide a loaf into the oven, put the bowl back into the oven to cover the bread.
  4. Bake : 12 minutes at 465F.
  5. Take the bowl out from oven, bake 8 minutes at 425F.
  6. Put a oven rack on the baking stone, place the bread on it and  bake 25 minutes or until golden brown at 400 F.
  7. Take the loaf out from the oven, leave it on a rack until cool completely.

Put a big stainless bowl in a oven and Preheat at 465F.

Take the bowl out using safety gloves……

Slide a loaf into the oven…

Put the bowl back into the oven using safety gloves...

bake 12 minutes at 465F….

Take the bowl out from the oven…

set up 425F and  bake for 8 minutes

Place a oven rack on a baking stone for….

golden brown crust on the bottom….

Set up 400F, bake for 25 minutes or until golden brown.

Oven spring!

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

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