Lin Carson, PhD
Post count: 41

Steam is a great insulator in the oven. When administered, it reduces heat transfer to the product from the heating element. So even when the temperature remains the same with or without steam, the transfer of heat is greatly reduced when you press that steam button. When heat transfer is slowed down, the interior part of the bread doesn’t get to yeast kill quite as fast. Therefore, the yeast is happier in the oven and continues to produce gas, creating that oven spring. This is the correlation between steam and oven spring, and how steam contributes to volume. Therefore, its still very anecdotal. I haven’t proven this concept, I have only seen it with my eyes and watch the zone humidities when I carried out commercialization plant trials.