| 摘要 |
Method of baking bread and the like, which consists in introducing the piece of dough, lying on the baking surface of a baking tin into a baking oven, where the product is left over the whole baking time, while a predetermined amount of steam is supplied during one steaming and baking cycle of the total baking time. The baking tin for applying the method comprises an upper tray (12) and a lower tray (14), said upper tray resting with a flared edge (28) on the upper edge of tray (14), thereby building an airtight chamber (30) between them, the baking surface of the upper tray (12) being defined by a raised portion (26) provided with a recess (24) having some perforations (22; 22', 34a; 34b; 34c; 34d). The baking oven has an upper chamber (115) divided by a partitioning element (116) into a steam-containing baking zone (118) and a second steam-free baking zone (120). |
