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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TvH in reply to @kboy

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

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