By Henry Hunter | Featuring insights from Donna May, Group Expert
One of the most common questions we get in the Baking Great Bread at Home group is:
“How do I get that golden, blistered, crackly crust like I see in artisan bakeries?”
Well, there’s no one better to answer that than our very own group expert, Donna May. Donna’s approach to using steam during baking—whether in an open oven or a Dutch oven—has helped countless members level up their crust game. I recently asked her to walk us through her process, and what she shared is something every home baker should try.
Why Steam Matters
Steam doesn’t just look cool when it rolls out of your oven—it’s essential. It gives your dough time to fully expand before the crust sets, helping you get a more open crumb, rich color, and those satisfying blisters.
Donna summed it up perfectly:
“Steam allows the dough’s outer layer to remain moist and supple long enough for the loaf to expand fully before the crust hardens.”
Let’s break down exactly how she does it.
1. The Cast Iron Skillet Trick
Donna starts by preheating a cast iron skillet in the oven. Right after loading the dough, she pours in boiling water. This generates an instant blast of steam that encourages maximum oven spring.
“That first burst of heat and moisture is when the Maillard effect kicks in and the crust starts to build flavor and color.”
2. Cotton Towels + Boiling Water = Extended Steam
Here’s a trick I hadn’t seen before Donna shared it:
She rolls up 100% cotton towels, soaks them in boiling water, and sets them in a tray inside the oven. This keeps the environment moist longer buying you more time before the crust hardens.
3. Misting the Dough and Oven
Donna gives the oven walls and the dough a quick mist just before closing the door. That extra moisture keeps the loaf elastic and helps create a thin, crispy crust.
“This technique is especially good for encouraging blistering,” she told me. “You’ll see it in the final crust texture and color.”
4. Cold Retardation = Big Flavor + Better Blisters
A long, slow cold ferment—anywhere from 12 to 24 hours—adds serious depth to your loaf. Donna uses this in nearly every bake.
“The cooler temps’ slow fermentation and make the dough easier to handle. The extended time also encourages better crust formation through the Maillard effect.”
5. Hydration Matters More Than You Think
Donna favors high-hydration doughs (think 75% and up). These doughs release more internal steam and stay pliable longer in the oven, resulting in more dramatic spring and blistering.
6. When to Let the Steam Out
At around the 20-minute mark, Donna carefully removes the skillet and steam tray, allowing the crust to dry out and finish crisping.
“This is when things shift. The dough has already risen and now the crust gets its final texture.”
7. Dutch Oven? Try Ice Cubes + Misting
If you’re baking in a Dutch oven, Donna recommends a simple trick:
- Drop a couple of ice cubes into the pot just before you cover it.
- Lightly mist the dough surface before placing it inside.
The enclosed environment traps that moisture and mimics a professional steam injection oven.
Safety First
Donna’s last word of advice?
“Steam is powerful respect it. Always wear oven mitts and be cautious around boiling water and hot metal. And don’t open the oven door too often—you’ll lose heat and mess with the environment.”
Final Thoughts
I love this kind of wisdom—practical, thoughtful, and tested by someone who truly understands the craft. If you’ve been struggling to get the kind of crust you dream about, give Donna’s process a shot. It’s more than technique—it’s attention, timing, and care.
And if you do try it, share your results in the group. Use the hashtag #ScoreBig to join our April challenge—and yes, you might just win a custom Wire Monkey lame while you’re at it.
Keep baking,
Henry
