Steam when baking bread: the moment is important

Useful to know

Steam at the beginning of baking delays the formation of a firm crust and helps the loaf expand. Later, moisture is removed so the crust can brown and become firm. [1]

This does not mean that more steam is useful throughout baking. Choose a method that fits the recipe and the oven manufacturer’s instructions. Do not pour water onto heating elements or unsuitable surfaces. Baking in a covered vessel and adding steam separately are different approaches; compare them using similar dough quantities and loaf shapes.