Bakery Technical Briefs
Use of Steam in Bread and Roll Ovens
Regularly we focus on the performance of the baker’s ovens, addressing a variety of performance questions and challenges. This article focuses on a thermal aspect of the baker’s process that gets only modest attention – steam.
One of the supplemental processes to bread and roll baking is steaming in the ovens. Historically, this has been more of an art than a science and over the years techniques for using steam in the baking process have been passed on from baker to baker.