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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Steam injection during proofing expands gelatinized starch granules and relaxes the protein network, producing a lighter, more porous crumb.
Origin: French and German (modern industrial baking) — France, Germany
See full technique reference →The high‑temperature vapor penetrates the dough, raising local temperatures to 70–75 °C, which triggers rapid gelatinization of surface starch and relaxation of gluten proteins. This process creates gas pockets that are retained during baking, while the Maillard reaction is accelerated, yielding a crisp crust and a moist interior.
Primary Reaction
Steam‑induced gelatinization and protein relaxation leading to crumb expansion
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