Among the first tips in our column, we discussed “what it means to bake with initial steam” , explaining the importance of steam, especially for freshly baked bread, as it contributes to the formation of a crispy and flaky crust.

This generally happens—with some exceptions—by keeping the steam valve closed, allowing heat to circulate within the oven chamber and maintain the desired temperature until the dough has fully expanded, without ever opening the oven door.

Now we explain the opposite situation, which often occurs toward the end of baking, when it becomes necessary to open the oven's steam release valve once the bread or pastry has fully risen and begins to develop color and browning.

In professional ovens, opening the steam valve allows baking to continue in a dry environment, as the opening releases the steam inside the oven and reduces humidity, promoting efficient and even final baking.

At home or in some professional kitchens in hotels and restaurants, this valve may not be present. In such cases, a practical and manual workaround can be used. What is it?

In the last 5–10 minutes of baking, to "open the steam valve," quickly open the oven door for just a few seconds to let the steam escape without losing the heat. Closing it immediately allows the baking to finish properly, and the result will be perfectly baked and crispy!

As mentioned earlier, professional ovens in bakeries and pastry shops are all equipped with a steam release valve. An experienced user—whether a baker or pastry chef—can use it as needed, as it allows air and steam to circulate inside the baking chamber. By opening and closing it, they can control the amount of humidity and heat during baking.