How do I create steam in a pizza oven for sourdough baking?
You want plenty of steam for the first half of the bake, then none for the second half to build the crust. A bowl of boiling water placed in at the start works better than relying on ice, because it gives steam immediately; a couple of ice cubes on a hot tray can supplement it. After about 25 to 30 minutes remove the water source and finish baking dry until the crust is deep brown.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That’s why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100 °C (212 °F). Achieving steam can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom of the oven.
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