Bread

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kboy in reply to @Bainbridge
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...)

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Nef in reply to @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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dancing james in reply to @Nef

I had a complete new kitchen installed a couple of weeks ago.

So two different ovens installed

B48FT78N1B - Full-Steam Oven
B58VT68N0B - Vario-Steam Oven

First bake was with the full steam oven.

At some point I’ll do two identical loaves, one in each oven to compare

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