Baking with Steam: Techniques & Tips

There is arguably nothing better than the aroma of freshly baked bread circulating throughout your home on a Sunday afternoon. Every Sunday, my family attempts to create a variety of acceptable bakery-style loaves of bread.

We brush our dough with water. Then, spray a significant amount of water directly into the oven or pouring hot water into a pre-heated pan. After, we place it at the bottom of our oven. All of these techniques, while messy and inconvenient, improve the quality of our baking. They create steam in our traditional convection oven.

Hand Spray Bottle Steam Technique

Do not be fooled by the heading; using a spray bottle is no easy task. First, lightly brush room temperature water, about two tablespoons, around the dough’s exterior and place it in the oven. Before closing the oven door, spray a significant amount of water directly into the oven to increase the chance of a steam oven effect.

After 5-10 minutes into the bread’s cooking cycle, we recommend you open the oven and saturate it again by spraying the water directly into your oven. Since your oven is not consistently releasing steam, it is important to spray significant amounts of water into the oven at a time to mock the effects a superheated steam oven has.  Remember to work quickly, as the oven is releasing more and more heat the longer it is open.

Baking Pan Steam Technique

A somewhat messy but effective way to create steam in a traditional convection oven is by utilizing a glass or metal baking pan. Start by heating a pot of water on your stovetop for 5-7 minutes or until the water is boiling. Once your water is boiling and you can see bubbles, pour the hot water into a pre-heated pan and place it at the bottom of your pre-heated oven.

Be careful not to scorch your skin while transferring the water from your pot to your pan.  Finally, place your dough in the oven for the recipe’s allotted time. This technique is somewhat unpredictable, but it should positively affect the outside layer of your bread with enough water.

Sharp Superheated Steam Ovens

Whether you are making dinner rolls, a baguette, or a brioche, baking bread in a steam oven gives you a moist crumb and a crisp crust. The new Sharp Superheated Steam Countertop Oven combines superheated steam and conventional, radiant heat in all cooking modes ensuring that your baked goods are crispy and browned on the outside yet moist and delicious on the inside. This product is both easy to store and clean.

Baking with steam can be hotter, promote healthy living, and revolutionize the way you cook. Additionally, hassle-free baking with steam is possible with the Sharp Superheated Steam+ Oven, which has the ability to combine superheated steam to 485°F with conventional electric heating. There are countless benefits to purchasing a superheated steam oven instead of the techniques listed above, including an easy cleanup with amazing results for your favorite recipes!


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The SuperSteam+TM combination steam and convection oven creates meals that no other oven can by cooking in ways that no other oven does. Only the SuperSteam+ oven uses purely Superheated steam (up to 485°F) to grill, sauté and roast your favorite meats and vegetables. Cooking with Superheated Steam means that dishes come out crispy on the outside, tender, juicy and flavorful on the inside – with all the benefits of cooking with steam.

The stylish, 1.1 cu ft built-in SuperSteam+ combination steam and convection oven is three ovens in one. You can cook with Superheated steam (up to 485°F) regular steam (212°F) and convection heating. A brilliant color LCD display with touch navigation makes SuperSteam+ easy to use. The oven’s interface gives you expert guidance and built-in recipes to make the healthy and delicious meals you love.

With approximately 2 million steam ovens sold, it’s easy to see why home cooks throughout the world trust Sharp.

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Superheated Steam Countertop Oven

The Sharp(R) Superheated Steam Countertop Oven is the start of a cooking revolution. The innovation is simply that steam can be hotter, cook better, and promote healthy living. The combination of superheated steam and conventional, radiant heat in all cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

The Sharp(R) Superheated Steam Countertop Oven is a powerful, low-profile, pizzeria-style oven. Roomy enough for a 12″ pizza or 9 slices of toast, the included Broiling Pan and Crisper Tray (12.5″x12.5″) give you more cooking area than a standard quarter-size sheet pan.

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