Slider Bun - Oven Spring

Ron_Stephens_78186

In the Burger Bun discussion specifically on the subject of oven spring - you did not really provide guidance on the desired humidity.
"If you keep the environment too humid for too long, your bun won't have a chance to develop any crust at all, and will collapse when cooling."
Are there some temp / humidity ranges that will give us a head start in our own testing?
Thanks

Chris_Young_80640

Ideally, you would strive for something around 100% RH for the first 6 to 8 seconds of baking in a hot oven and then let the humidity fall from that point on. That's pretty much impossible to achieve in an oven that isn't designed for steam injection. About the best you can do is pour boiling water into a very hot pan set inside the oven right after you've loaded the buns into the oven. Close the door and let it go from there.