@sourdoughgeeks: Steam is the most underrated ingredient in your sourdough. You need a lot of it to produce bakery-quality bread. Here’s the science:

♨️ It increases instant heat transfer into the dough substantially over that of dry heat. ♨️ It condenses on the surface of the dough, creating a thin layer of gelatinized starch. This starch gel contains amylose and amylopectin, allowing the dough to remain supple and extensible, resulting in better oven spring. Once vented, the gel dries into a continuous, glassy film, resulting in a thin and crisp crust. Further breakdown of starches into dextrins and other sugars increases browning through both the Maillard reaction and caramelization, all resulting in the glossy, burnished crust. Steam under pressure has a unique ability to find every single corner of an oven. That's why every good bake starts with a lot of steam. Tell us in comments, how’re you getting good steam for your loaves? #sourdoughbaking #sourdoughtok #cottagebakery #sourdoughbaker #sourdoughbread

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Sunday 20 September 2026 20:23:57 GMT