Steam is essential for a fully risen loaf of bread that cracks open exactly where you score it. The moist air allows for oven spring and it’s the last time your bread rises after all that proofing.

It's hard to beat the deliciousness of a perfectly made crusty loaf fresh out of the oven -- soft and fluffy on the inside with a crunchy, thin crust on the outside. Homemade crusty bread is a ...

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The 18th century bread oven was originally in the kitchen of a house in Hampshire. It was brought to and installed in Sulgrave Manor in the early part of the 20th century. The oven would be filled ...