They are made from a fairly thick metal which looks like a screen. When this type of pan is used, corn meal is not required. The perforated pan is used to bake French and Rye breads when the oven doesn't have a suitable hearth on which to bake the bread. Baking the bread. The steam is then turned off.
Steam produces a shiny glossy crust color and helps to prevent wild breaks in the loaves.
High pressure steam is dry steam and would be of no benefit. Cooling, slicing and packaging. 100 Water, variable 56 Yeast, compressed 2 Salt 2 Sugar 2 Shortening 2 Mineral yeast food 0.25 French breads and Vienna breads are made from a lean to semi-rich formula. A strong clear grade of wheat flour is recommended, but a good grade of patent flour can be used with good results. The interior of the French bread is more open and the texture usually has holes.