Create more moisture in the oven when baking bread for 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 from 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.