Abstract: A steamer device and system for a residential oven is shown for creating steam for the purpose of baking having a steamer insert having a bottom surface for resting on a rack in the oven, the steamer insert having, in sequence, a first chamber, a dam device and a second chamber; and the dam device having a metering hole such that when water is added to the first of the two chambers it can only reach, and does reach, the second chamber through the metering hole. The first and second chambers are angled such that gravity assists in the feeding of water when added from the first chamber through the metering hole to the second chamber. The metering hole is between ? inch and 1/64 inch in diameter. Sloped side walls proximately located to the first and second chambers assist in the gravity feed.

Abstract: A steamer device and system for a residential oven is shown for creating steam for the purpose of baking having a steamer insert having a bottom surface for resting on a rack in the oven, the steamer insert having, in sequence, a first chamber, a dam device and a second chamber; and the dam device having a metering hole such that when water is added to the first of the two chambers it can only reach, and does reach, the second chamber through the metering hole. The first and second chambers are angled such that gravity assists in the feeding of water when added from the first chamber through the metering hole to the second chamber. The metering hole is between ? inch and {fraction (1/64)} inch in diameter. Sloped side walls proximately located to the first and second chambers assist in the gravity feed.

Abstract: A baking device for use in a domestic oven. The baking device is composed of refractory insulating material and includes a base and a pair of walls. The base is generally rectangular and has a pair of spaced-apart grooves formed therein. The walls are generally rectangular and have concave interior surfaces. The walls have bottom edges adapted for insertion into the grooves so as to mount the walls to the base. When the walls are mounted to the base, the baking device is generally channel-shaped, creating a partially curvilinear baking surface resembling a "c" in cross-section.

Abstract: A method of making bread dough, pizza dough, and bread using a food processor having a cutting blade. Flour, yeast, and salt are placed in a bowl of the mixer and their temperature is taken to obtain a dry component temperature. Depending on the type of mixer selected, a base temperature of either about 130.degree. F. or about 150.degree. F. is selected. The dry component temperature is subtracted from the base temperature to obtain a calculated liquid temperature. The temperature of a quantity of water is adjusted to the calculated liquid temperature. The mixer is started and the water is added to the bowl. The mixer is allowed to run for about 45 seconds and is then turned off. The dough is allowed to ferment and is then formed into loaves or pizza crusts, which are baked in an oven.