Many bread recipes call for adding a pan of water to the oven while baking. The steam from the water keeps the surface of your dough moist and flexible, delaying the crust formation during the early stages of baking so it can rise beautifully. This creates a more open interior and a crisper crust.
Cranberry-Walnut Bread
In the bowl of a stand mixer, whisk together bread flour, salt, and yeast by hand; stir in cranberries and walnuts. Add 2 cups (480 grams) warm water and honey; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to2 hours. Refrigerate for at least 2 hours or up to overnight.
Line a large baking sheet with parchment paper; dust parchment with semolina flour.
Heavily dust a work surface with bread flour; turn out dough. Using floured hands, lightly press dough into a 15×10-inch rectangle. Starting with one short side, roll up dough into a log, pressing edges to seal. Place log, seam side down, on prepared pan. Sprinkle top of dough with semolina flour. Loosely cover dough with a greased sheet of plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
Position oven racks in bottom and center of oven. Preheat oven to 500°F (260°C). Score top of dough as desired. Place on center oven rack. Carefully place 4 cups (960 grams) boiling water in a baking pan on bottom oven rack.
Immediately reduce oven temperature to 425°F (220°C). Bake for 20 minutes. Loosely cover with foil to prevent excess browning, and bake until an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 20 to 25 minutes more. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
