I like it! Particularly because you're keeping it moist without an external source of steam. As I've posted before, the steam from a pan of boiling water permeated and permanently killed the control panel of my last oven while making baguettes. Thanks for the tip; I'll definitely give it a shot.

Of course this leads to question (experiment) of whether moisture really matters for developing a good crust. I know many here downplay that.

You never cease to amaze me! That's a pretty baguette and the texture looks great.

Question though (I'm a science wimp):

Does the escaping moisture eventually get out of the silicon tube? The loaf browns through the tube? Do you wrap the tube the diameter that you want the finished baguette, say 2-1/3" before putting the end caps on?

Sure looks easier to get in the oven also. I really like the uniform product you can produce with this technique...would be great if you were selling them & wanted consistency.

I've C/P & this will be on our "To Try" list after we're through getting stuff put up for winter.

Very, very cool!

/tricia

FGOAS, "----Of course this leads to question (experiment) of whether moisture really matters for developing a good crust. I know many here downplay that."

I have not done a side-by-side, but that is the whole idea of baking bread in a Dutch oven. Also, I had the opportunity of visiting the factory in Brazil where they make all the baking goods for Au Bon Pain (the bakery and cafe chain). Steam oven is what they use. I assume they have done all the rearch.

triciae , "----Does the escaping moisture eventually get out of the silicon tube? The loaf browns through the tube? Do you wrap the tube the diameter that you want the finished baguette, say 2-1/3" before putting the end caps on?-----"

Thanks Tricia.

Yes, steam will eventually seep out of the tube, based on the BTUs of "latent heat of vaporization of heat" absorbed thru the silicone tube.

Yes, as you can see from the pictures, the loaf browns very well inside the tube. Silicone is actually a fairly good conductor of heat, that's why they use silicone grease to mount heat senitive electronics on heat-sinks.

The diameter of the tube is entirely up to you depending what you want the loaf to look like. I have done very skinny loaves almost like bread sticks, and I have done totally uniform round loaves for slices for some recipes.

dcarch

Brilliant!

Thanks for the idea. I'll try it.

Sandra

Very cool! I will have to get a silicone baking mat and try it. What size are the can ends?
Clare

Thanks Sandra. You are very kind.

Thanks Clare. I have made caps of difference sizes for different baguettes. The pictures show caps of 3 1/2" diameter.

dcarch