Steaming is the name given to the bread baking process in which steam is generated in the oven. Steaming is essential for a crispy crust and soft, airy crumb on bread and rolls, but is not easy to achieve in a conventional domestic oven. After all, the aim is to turn water into steam at very high temperatures. Why is that? Well, the heat released basically ensures that the proteins in the dough skin coagulate and the starch gelatinizes: perfect for a crispy crust. At the same time, the water vapor condenses on the dough skin so that it remains cool and elastic - the best conditions for optimum oven rise and the right volume of pastry.

As a way out of the shaky improvisation and fiddling with preheated and moistened baking trays, fireproof bowls of water and/or lava stones, Swiss baker Marcel Paa - trained master baker and confectioner, You-Tuber and bread sommelier - has developed this steam generator for amateur bakers together with German manufacturer Lares. The principle is as simple as it is convincing (and convincingly scald-proof): A stainless steel mold filled with quartz stones is placed in the oven and preheated along with it. You can choose whether you want to place the pan on its feet or hang it from the side using the hooks provided. Now thread the enclosed water hose - a silicone hose for reasons of heat resistance - so that one end of the hose sticks into the mold and the other sticks out of your oven. Close the oven door and voilà: you can even steam or steam several times without having to open your oven during the baking process. A water cup with lid is included, which you can connect to the water hose to prevent dripping: for the best Sunday rolls and the tastiest sourdough bread you have ever baked yourself.