Baking & results
Manage baking humidity with a purpose
How can I open the score without a soft crust?
Initial humidity and final drying meet different needs.
Understand the process
Humidity around the loaf affects its surface during expansion. Late baking also removes water for the desired crust. Match these phases to loaf size and oven behaviour.
A closed score can reflect maturity, scoring or heat, not just lack of moisture. Crust softening may also follow early packaging.
Step by step
- Choose a humidification method approved by the manufacturer.
- Record timing and amount; never improvise water jets onto elements.
- Keep scoring and loading maturity comparable.
- Record when humidity is reduced or vented as the equipment allows.
- Assess crust after cooling and after identical storage.
What to record
- Humidification method and phase
- Score opening and colour
- Crispness when cool and after storage
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Usual process.
One change to final drying.
Keep comparable
Same initial humidity, recipe, scoring and maturity.
What to look for
Compare crust without attributing every crumb difference solely to steam.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Pouring water into equipment not designed for it.
- Adding steam to compensate for insufficient fermentation.
Conditions of use
Oven safety and instructions take priority; no particular steam technique is prescribed.