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 Domes 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 thats risen for longer and formed a crispier crust.