Shared by Dan Ayo
4/7/2021 Steam injection with no regulated pressure. The steam will free flow from an open valve with no built up pressure. Oven is set to 500F and the stone is placed on the bottom shelf.
Release full steam into oven
Load bread, deep slash. Steam is free flowing with no pressure regulator. Steam will flow at low pressure for 15 min.
Baked 20 min @500F. NOTE - Oven was never vented. After 15 min the oven fan was turned on. Once the steam was shut off a mirror was used to determine that the steam was no longer in the oven. The mirror didn’t fog up.