This steam tool is designed to provide an effective way to generate steam in your home oven. You pre-heat it with your oven, load your loaves, and poor boiling water into the inlet hole where the water is converted into steam as it makes contact with the hot aluminium and rocks inside the device.
Steam makes a huge difference in that steam induces much more intense heat on the loaf while keeping the surface moist which produces better oven spring for greater volume in the final product. It also accelerates caramelisation which develops a darker, more appealing shine on the crust.
To use the T-Steam bar, preheat it thoroughly at the maximum temperature of your oven, and just after you've loaded your bread in the oven pour half a cup of water into the inlet hole and shut the oven door quickly. We recommend placing it on top of an oven tray as the boiling water does splash a bit as it boils quite violently. The bar has a foot that lifts it slightly to ensure the water runs down into the bottom part of the bar.