In the first post of this series we looked at the importance of scoring the dough to control crust expansion as the dough rises. Even so, the crust can still split and crack as it dries out in the oven.
To overcome this, and achieve a lovely golden, crisp crust, we add moisture to the mix.
Adding Moisture to the Mix
The addition of moisture, both on the surface of the dough and in the oven itself, prolongs the time that the crust takes to solidify. This, in turn, allows the dough to expand until the yeast has done its job without causing the crust to split and crack open at weak points. It facilitates a more even and pronounced rise (or “oven spring”) of the loaf.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online. The loaf should be sprayed liberally after cutting the grooves and before going into the oven so that the dough surface is already moist (including the surface in the grooves), ready to expand in the oven.
When the oven is at temperature, open and spray water vapour inside (10-12 full sprays), then close briefly and let it get back up to temperature again before adding the dough in.
The oven should then be sprayed when the dough goes in, and can also be sprayed during the bake (although not after the dough has gained colour). Yes, it really should be sprayed that much, moisture is so important. Exactly how often you do this and when entirely depends on your oven, and is part of getting to know it.
Another common method of adding moisture into the oven is to put a shallow dish of hot water onto a low oven shelf, beneath the baking shelf. This can be done whilst the oven is heating up, however if the water has not all evaporated it should be removed before the dough is added. Leaving water in during the bake has three consquences:
- It acts as a thermal mass, absorbing heat that should be baking the bread.
- It is a heat sink directly beneath the baking surface. That heat sink, according to the laws of thermodynamics, cannot get above 100C no matter what temperature the oven is set to. This will, in turn, mean that the baking surface does not get quite as hot as it could do. This is more pertinent when using a non-fan oven setting.
- The presense of moisture towards the end of the bake is counter-productive in getting a crisp crust.
I used to leave the dish with water still present in the oven for the bake. Since realising the points above, and removing the dish whilst cooking, my loaves have had a noticeable increase in oven spring with a crisper, crunchier crust.
What I do now is place a cast iron pan on the bottom of my oven when I turn it on to heat up and put a handful of ice cubes on it. When the oven is at temperature (and slightly steamy), I carefully throw in a cup of water into the pan, immediately closing the oven door. Then leave it for 10 minutes. This will cause the water to evaporate (no heat sink or thermal mass remaining), leaving a nice atmosphere of steam in the oven. It is fine to leave the cast iron pan in the oven during the bake, it has already absorbed heat so won’t affect the rise of the dough.
So will scoring the dough and adding moisture ensure a good, clean rise during the bake? Actually not quite, there’s another hurdle left to overcome.
In the next post in this series, I will be looking at an unlikely obstacle in the quest to make a loaf of bread … the oven itself.
FAQs
Do so by soaking your paper towel in cold water, and then squeeze out as much of the water as you can. Wrap your portion of bread in your damp paper towel snuggly. Place your covered loaf or slice into your microwave. Microwave for 10 seconds.
What does moisture do to bread? ›
Water plays an important role in the major changes that take place during the baking of dough: starch gelatinization, protein denaturation, yeast and enzyme inactivation, and flavor and color formation.
What adds moisture to dough? ›
Start by adding 1 teaspoon of fat into dough at a time, whatever the recipe originally called for, usually butter or oil, until it's moistened. Your hands are the best tool for this job, as you can much more gently bring the dough together than a mixer, and too much mixing will make for some tough cookies.
What ingredient adds moisture to bread? ›
Finally, if you're feeling adventurous, why not add honey, molasses, or brown sugar to your recipe? Not only will they give your bread a unique flavor, but they'll also help keep it soft and moist for days.
How to add moisture while baking? ›
To create steam in a home oven, place a small pan of water in the bottom of the oven. A small cast iron pan is a good choice. It retains heat and the water that is poured into it turns quickly into steam.
What makes bread more moist? ›
Add Milk
To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.
What is the moisture for bread? ›
Thus, bread has 38% moisture. Clearly this 38% moisture is not free water. No amount of pressure will squeeze water out of the bread. So, it must be something else, which we call organic water.
What happens when you add more water to bread? ›
Wet or high-hydration doughs “promote better extensibility, better fermentation, moister crumb, and better keeping quality.” But he also noted that with wetter doughs come challenges. They take “more skill to handle and shape, require longer bakes, and often have thicker crusts.”
What adds moisture in baking? ›
Add Vegetable Oil
While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.
How to keep homemade bread moist? ›
Paper bags, kitchen towels, and plastic bags
Plain paper bags and kitchen towels also work very well to keep the bread from drying excessively. And while many sources say never to use a plastic bag, sometimes it might be necessary, especially if your climate demands it.
Add moisture.
Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.
What gives quick breads moisture? ›
The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
What makes bread soft and pillowy? ›
Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.
What can I add to bread that is too dry? ›
Add moisture.
Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.
What keeps homemade bread moist? ›
foil. Storing bread in either plastic, cloth, or foil helps retain the loaf's moisture. This moisture retention is a plus when it comes to the bread's crumb (interior) — but a minus if you're talking crunchy-crispy crust, since wrapping bread will inevitably soften its crust as well as its crumb.
Why is my homemade bread so dry? ›
Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online. The loaf should be sprayed liberally after cutting the grooves and before going into the oven so that the dough surface is already moist (including the surface in the grooves), ready to expand in the oven.
