Visited a bakery in Savannah and saw them using a spray bottle of water for their loaves

I was on vacation last month and stopped by a small bakery in Savannah, Georgia. They had a baker who would lightly mist the tops of the shaped loaves right before they went into the oven. I've never done that with my basic white bread at home. Does that spray really make a big difference in the final crust?

2 comments

2 Comments

elliot_king6d ago

That's just like how they steam fancy ovens at real bakeries.

jesse_burns86d ago

Yeah exactly, it's that little pro touch. Like they'll throw ice cubes on the oven floor or use a dedicated steam injector. That burst of moisture gives the crust that initial glossy sheen and lets it expand before setting. Home bakers try to mimic it with a pan of water, but it's never quite the same. That professional steam is a total game changer for the final loaf.