Shared by Dan Ayo
4/7/2021 Temp drop caused by steam injection
1 hour, 9 minutes
Testing temperature drop as a result of steam injection. Stone on lowest rack position. Oven set to 500F - No Fan. Bread dough was moderately slack and slightly sticky. BOCS with Caputo Americana and HRW.
Wide open steam injection with 5 pound regulator
Shutoff steam after 90 seconds from wide open test
After 15 min, vented oven - No Visible Steam. Set oven to 500F convection. Loaf already has good color, a modest ear, and huge oven spring. Small blisters, would like larger ones. Coloration is dark but crust is not shiny and looks dry. Crust characteristics is typical of my oven.
20 min Bake @ 500F. See Image.
Re-heating oven @500F - No Fan for next bake