The use and principle of adding steam and slate to the oven are as follows:
The heat conduction method of the iron plate is different. The heat conduction method of the iron plate is that the short wave is slowly transmitted from the outer surface to the center, and after passing through the stone plate, the short wave turns into far infrared rays, which penetrate directly. Direct heating from the inside can shorten the baking time.
The heat preservation performance of the slate is better, and it is not easy to cool down in contact with the dough.
The effect of steam is that there is 85% starch in flour, and the starch begins to gelatinize when the temperature is 56°C. The purpose of spraying steam is to gelatinize the starch on the surface to prevent moisture loss and make the bread soft and moist.
The steam will expand part of the dough quickly. When the dough is taken out of the fermentation and put into the oven, the temperature of the dough is generally lower than 30 degrees. At this time, the temperature in the oven is more than 200 degrees. Before entering the furnace, steam for 2-3 seconds to make the whole furnace moist, then put the bread in, and steam for about 3 seconds. At this time, the dough will quickly absorb the heat of the whole furnace and expand, and some scribes will open. The dough absorbs the moist water and then slowly expands and tears away from the opening. And if there is no open dough, there is no place to vent during the expansion process, it will run around, causing the bread to tear irregularly.