domestic bread steaming -> will my stone be okay?

Question

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?

Asked by Mild Fuzz

Answer

I would not go ahead and just toss water on the oven floor as this can both damage your oven, as well as lower its temperature.

Instead, I would use a baking pan with some boiling water, put it on the lowest rack. The temperature of the oven will keep the water boiling, and thus releasing steam throughout the baking.

Answered by Magnus Nordlander

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