I have a batard in the oven on the baking steel right now. First time making bread without a DO. I put a glass casserole dish underneath while I heated the steel, and then poured boiling water into it when I put the batard on the steel. The glass shattered. Someone please tell me how I should have done this.
-
-
Other than not use glass, lol. I watched a guy do it on YouTube and it went fine for him. -
Without glass. Glass doesn't like rapid temperature changes. You want shallow roasting pans or even a oven safe skillet. Here's a very good video from the Perfect Loaf guy (again) on how to steam your oven:Originally posted by hoovarmin View Post
Comment
-
I use a metal casserole pan. If you preheat the oven and the glass bowl to 450o to 500o and then add 212o water that is a huge temperature difference that most glass cannot withstand.Comment
-
I use a cast iron skillet that goes in for preheating when the steel goes in.Comment
-
Jim White and rickgregory how do you keep the water from rusting the CI, or is that even an issue? -
hoovarmin - the CI is seasoned (if it's not, it should be). And it's not in there all that long (20 mins). You can use stainless steel etc too. The vessel doesn't matter (Maurizio in the video above uses old roasting pans), it's just that glass doesn't handle rapid, large temp changes well
-
I use a SS lasagna pan for the cup of boiling water then spritz the sides of the oven with water three times afterwards.Comment
-
I think preheating the casserole pan was the problem. I'd only preheat for a couple minutes before I put the water in, that way you don't have the large temperature differential. You're filling a 500 degree glass pan with 212 degree water, and cooling down the pan extremely rapidly. I broke an 4 quart Pyrex measuring cup trying to strain stock that was near boiling into it. Cold glass + hot stock = no measuring cup and a huge mess. It's the thermal shock that causes it to break.
When I use a water pan for baking I use an aluminum 1/2 sheet pan. That holds about a quart, which is more than enough water.Comment
-
58limited is right, the thermal shock of adding the liquid made it shatter. I'm a bit surprised boiling water caused it since that's less of a shock than cold water, but it was obviously still too much of a shock. Next time use a metal pan for the water.
Here's a good article from America's Test Kitchen:
One of their recommendations: never adding liquid to hot glassware.Comment
-
I would agree the temp differential is the problem, even if both "hot". I learned when I took my (cold) glass fridge shelf out to clean, put into kitchen sink and turned on water. Forgot had been washing other stuff, and water hot. The whole dang shelf exploded. Double learning opportunity: new glass fridge shelf = ~$90; how to get a million tiny pieces of glass out of disposal? > shop vac.Comment
-
One thing I learned from my first attempt making bread without a DO - DO's forgive a multitude of sins. Newfound respect for those who have been posting pics of gorgeous bread without relying on a DO.Comment
-
I was watching the video in rickgregory post #3, I use closed captioning so I don't disturb my wife. Seems YouTube's captioning is not perfect and the oven isn't the only thing that's steamy:
Comment
-
hoovarmin that's hilarious. Perhaps Panhead John has had this experience?
Comment