My bread kept coming out flat until I started using a bowl of hot water in the oven.

I was trying to make a simple white loaf for about a month, and every time it would barely rise in the oven. Last Saturday, I preheated my oven to 425 degrees with a metal bowl on the bottom rack. When I put the loaf in, I poured two cups of boiling water into that bowl to make steam. The crust got way crispier and the loaf finally had a good spring. Has anyone else tried this trick with different types of bread?

2 comments

2 Comments

baker.willow1mo ago

Honestly... is all that steam really needed for a basic white loaf? I just use a spray bottle on the dough right before it goes in, seems to work fine without the whole bowl of water thing.

grace8171mo ago

My first loaf looked like a sad pancake, so I get the struggle. The bowl of water trick is basically giving your bread a spa day in the oven, lmao. A spray bottle is fine, but that steam bath is next level for the crust. I tried it with some whole wheat rolls last week and they puffed up like little clouds. Honestly, if it works, just go with it.