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A steam oven for bread seems ottp for me, get a nice cast iron pot instead. I have an oval one that can bake both round and square loafs in a tin. I've read it's good for cooking fish though? Then again get a good thermometer and all fish will come out bang on
Is a proofing drawer good? My 3 modes are
- in sunny window for a faster proof (can be substituted with inside oven on lowest heat)
- out of sun, for 'normal paced' proof
- in fridge, for slow proof (ie when I start a bread and forget to bake it in the evening...)
- in sunny window for a faster proof (can be substituted with inside oven on lowest heat)
kboy-
OTT it may be, but it will definitely produce a better loaf. There's a reason modern bread ovens are steam injected. And tbh, if I could afford a decent oven I'd definitely have one.
What oven is it @dancing james ?
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I find our steam oven most useful for canning tomatoes and such. It's good for bread, and you can cook two loaves at once which is nice, but it only goes to 220, which is a bit of a pain. Need to get a big steel sheet to preheat in the hotter oven first I think
Nef
TvH
That's great, thanks!
Will be getting a new kitchen within the next 9 months so will have a to have a look at steam ovens (and proofing drawers). Grain mill on top would be next level shit.