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The Steam Bread Maker's Customer Testimonials
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"I just wanted to let you know that I think the
Steam Maker is fabulous. I bought it with a bit of
skepticism...thinking it wouldn't really make a difference. Boy, was
I ever wrong!
Every loaf I have made had exceptional oven rise. It truly is amazing
and I am VERY pleased with the results.
Kudos to you for this excellent product."
Skip - Winston, GA - December, 2008
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"Thought you'd like to know I made a superb
round of ciabatta this past week. The extra spring and improved crust
just took my bread up four levels of quality.
...overall the extra performance of the breads in the steam has been
superb.
You have a winner here. Congratulations on solving this problem for us
home bakers so elegantly."
Dan - Maryland - October 25, 2007
"I just wanted to
say that your product produced a GREAT loaf of bread! I gave the steam
bread maker to my husband for Christmas. He has been baking bread for many
years. He was so happy! It produced a
great crust which has
always been his quest! Thank you." Janet – Park City – 12/30/06
excerpt from blog:
www.realbakingwithrose.com
A Great New Steaming Device
The New Bread Steamer, by Rose Levy Beranbaum
I've tried many steaming devices but the
only one that
produces a significant amount of steam is the "steam
breadmaker."
It comes with aluminum lids to contain the steam and an oven stone can
also be ordered.
If your oven vents the air and steam such as my Gaggenau, the containers
are ideal to hold the steam in during the critical first 10 minute phase
of bread baking. (Moisture is vital during the first 10 minutes of bread
baking for the best crust and crumb.)
In my Wolf gas oven with oven stone in place, after loading the bread, I
simply crack open the preheated oven door, insert the steamer nozzle, and
steam for 30 seconds. Check out: www.steambreadmaker.com
Posting from the
Real Baking
With Rose web site
I just received my Steam Maker with the 6" lid
this past week, and already LOVE it after just a couple of uses! My breads
are more beautiful and even my kids noticed the difference in the crumb and
taste. Consider this an enthusiastic endorsement!! Author:
Monica
View the entire entry:
http://www.realbakingwithrose.com/2006/12/a_great_new_steaming_device.html
What a WONDERFUL invention the Steam
Maker Bread Baker!!! I make THE best bread now and, it is Easy!
Please make a round stainless steel
cover for large, high round, county bread. I believe it would need to
be at least 8" high and I think 10" would be better.
Thank you again! Pam
– AZ – 2/25/07
Last night I baked off a batch of French
bread (baguette) in the Steam Maker Bread Baker. It was my first batch
and I fumbled around a little trying to figure out the work flow but in
the end everything went well. I steamed for 20 seconds and let cover
remain on for 8 minutes upon which I removed it and continued for an
additional 10 minutes. At that time I checked the internal temp (205)
and removed the light golden demi baguettes. They were crispy and I
would say even delicately crispy. You could easily squeeze the crust and
feel the soft chewy crumb below and yet hear the crack of the surface
carmelization. Exactly the way they do it in Paris! I paced around for a
long time while they cooled some (10 minutes) and broke out the knife.
This was an incredible moment for me as I have obsessed for longer than
I care to admit over trying to make a true French Baguette. The flavor
and texture were the best I have had in the US! This is victory for me
as a home baker.
When I think about all the steps I have
taken to generate a large volume of steam in my oven and how effective
or rather ineffective it was, it makes me wonder what the best solution
might be. Clearly the steam generator is way way more effective than
tossing a cup of boiling water on hot rocks in a cast iron pan and
trying to close the door quickly. This is a good technique that is safe
to use and won't warp the oven walls or crack the glass.
I also tried the "No Knead" bread formula
baked on the stone, covered with the steam cover instead of plopping it
into a cast iron pot. I steamed it for 20 seconds and removed the cover
in 10 minutes for a total bake time of 23 minutes at 450. I had proofed
in a banneton basket and attempted a slash that worked fairly well. The
bread was/is wonderful with nice open crumb and a golden crispy crust.
Much better looking than the blob that came out of the dutch oven.
Eric – WI – 2/11/07
Postings to
The Fresh
Loaf web site
For those of you that haven't seen it, I just bought one of these bread
steaming devices, from Steam Maker Bread Baker. I was having trouble
maintaining steam inside the oven. Everything I tried wouldn't give the
crisper crust and rise I was looking for. Although a little extra work
and expense, I decided to give it a try. So far I've used it 3 times,
twice on baguettes and once on a pane siciliano, with better results
than any I've previously had without the device. So I'm tempted to say,
yes it works great, but in reality needs more testing than I have given
it so far. Let's just say the results are very promising!
http://www.steambreadmaker.com is the website ~ you can look at it. I am not affiliated with them
in any way. This is presented for information only. It was worth it for
me, but others may not care for the expense or the concept.
Ben
Submitted by bsherrill on January 17, 2007 -
11:07am.
I don't remember where I first heard of the Steam Maker Bread Baker.
I bought one and I am delighted! It consists of a large
3/4" baking stone, a stainless steel cover, and a steam generator.
It replaces the need for the spritzing and spraying I have been doing
since I began baking artisan breads. To use it, you preheat the
stone to 400 F. Place the bread on the stone, place the cover over the
loaf/loaves, then spray steam thru a small hole in the cover for 10-15
seconds. Remove the lid after 10 minutes and continue the baking
process. I found it at
www.steambreadmaker.com Pricey, but
great!
Submitted by Willard Onellion on January 27, 2007 -
12:15pm.
There is an excellent paper that should be well understood by any
aspiring artisan baker at the commercial side of King Arthur Flour. The
link below is to a discussion on the need for water in dough and the
effects of various forms of it during the entire process. I found this
to be very helpful in understanding how to arrive at a flavorful and
well crusted loaf. If you dig around there are papers on all of the
individual ingredients used by the baker.
http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/water.pdf
Submitted by ehanner on February 2, 2007 - 10:07am.
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