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Gozney Dome Steam Injector

$35.00

Ships Within 1 Business Day

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Description

Create more moisture in the oven when baking bread. That means longer rising dough and even crispier crusts. 

A black anodized aluminum funnel with a cork top, engineered with precision to inject just the right amount of water into the oven and create steam on entry.

Used in conjunction with the Dome’s rope sealed door, the steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result is a light and airy loaf that’s risen for longer and formed a crispier crust.

For the Steam Injector to work correctly, you will also need to have the Dome Rope Sealed Door installed on your oven.

Make your sourdough loaf even lighter and crunchier, using the Dome’s Steam Injector accessory. Our steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result? A light and airy loaf that’s risen for longer and formed a crispier crust.

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Gozney Dome Steam Injector

Gozney Dome Steam Injector

$35.00

Create more moisture in the oven when baking bread. That means longer rising dough and even crispier crusts. 

A black anodized aluminum funnel with a cork top, engineered with precision to inject just the right amount of water into the oven and create steam on entry.

Used in conjunction with the Dome’s rope sealed door, the steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result is a light and airy loaf that’s risen for longer and formed a crispier crust.

For the Steam Injector to work correctly, you will also need to have the Dome Rope Sealed Door installed on your oven.

Make your sourdough loaf even lighter and crunchier, using the Dome’s Steam Injector accessory. Our steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result? A light and airy loaf that’s risen for longer and formed a crispier crust.

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