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  • the baking steel continues to be a success


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  • the baking steel continues to be a success

    We love our steel. Great for bread and pizza (well, as good as it gets for pizza in a home oven).

    One big suprised for us was what a baking steel does for crappy meh supermarket tortilla wraps. Game changer. Puffs them up, bit of leoparding ....turns crappy disks of mediocrity into passable wraps.

  • Boop.


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  • is there a shop in SE London where I can buy flour in big quantities?

  • Just mail order from bakery bits or shipton mill

  • yeah thats my fallback if I cant find anything local

  • No one using La Cloche ?

  • I think a few use them. I have a steam oven so use that for similar effect.

  • I’m having some issues with mine.

    Poor tekkers...

  • Have you tried turning it off and on again?

  • What level of steam do you use? and do you put a stone/steel in to preheat?

  • I have a steam oven so use that for similar effect

    #boastpost

  • I have a couple of cast iron sheets in the oven and heat them up with the oven. Tend to go full steam for the first 20 mins and then reduce it (oven has 0-3 settings for steam). I want the bread to go onto a hot sheet in a hot steamy oven to get as instantaneous rise and expansion as possible.

  • Have you tried one loaf in and one loaf out of the cloche at the same time? Might show if the issue is the device or the dough or the shaping/tensioning.

  • My dough shaping tensioning is on point. Its deffo the device (user error). Retrying tomorrow.

  • I didn’t even know it was possible to get a home steam oven! Assume it functions as a normal oven too?

  • Actually i have two #aintpostingifaintboasting

    They are slightly different, both are fan assisted and can be used without turning on the steam function. One also has the capability to be used for low temperature cooking, so if I ever get a vacuum sealer it could do sous vide too.

    Steam oven is amazing for roasting, eg chicken skin comes out crisper and the meat is more moist too.

  • We are in the process of buying a flat which needs a new kitchen... definitely going to look into this.

  • My only regret is that a few months after we did our kitchen the next version of the ovens was released with wifi control, it'd be really awesome to be able to preheat the oven from bed and to keep track of meat core temperature when cooking remotely. I have used wifi control for bbq and its great when doing low and slow cooking. Ours are from Neff but am sure others make similar devices.

  • As James says - steam ovens are ace. Cooks faster and moisterer and great for bread. We've only got one though. And I've recently bolloxed it I think.

  • Your basic white bitch loaf made me hungry for similar.


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  • Better. Oven spring a bit meh.


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  • Admittedly I haven't researched how to do this but (I'm sure you could with a vpn) you can only control and monitor them from inside your home when you are connected to the wifi

  • Banger today, would prefer to have the signature @campervangogh ear (ha) but I haven’t had succes with a single slash so far. Now I get oven spring like this I’ll give it another go.


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  • With thanks to @Bainbridge, and some tinkering.
    75% Hydration.
    Utilising the BROVN and my new Oven.


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Bread

Posted by Avatar for MessenJah @MessenJah

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