The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Do you need a special oven to be a good baker?

achilles007's picture
achilles007

Do you need a special oven to be a good baker?

Hi all.

 

Am feeling a bit overwhelmed with al the beutiful pictures of pastries, breads, backed goods, cakes, pizzas, etc.

 

 

 

I have heard that most memebers here have wood-fired ovens and only in such an environment can one be able to bake breads, pastries, bagels, or pizzas excellently.

 

And was just wondering-- can any of these beautiful creations be made of great promise in a regular old conventional oven? I just dont have the time to make a WFO or the money to purchase one, so I was hoping I wasnt alone here.

 

Also-- we have a smaller convection oven on the countertop, could that help out a bit?

 

Thanks all for any help!

wayne on FLUKE's picture
wayne on FLUKE

From what I have seen most people posting here are using typical home ovens with a lot of success. The biggest issues for most newbies with the oven is making sure the temp matches the dial and creating steam. (search for sylviah towels)

See this post for an example of a home (gas) oven and steam success.

http://www.thefreshloaf.com/node/20367/homage-sylvia-h-and-her-surefired-steaming-method

wayne

mkelly27's picture
mkelly27

For the last 12-15 yrs. I have been baking in whatever home electric oven was available.  Using whatever mixing device I could afford.  proofing at whatever temperatures are in my house at the time,  What i can tell is this, it's all about knowing what works.  Understand the basics, know your dough,and work with it.

I produce spectacular breads every week with very consistant results, using the same appliances most have in their home  First you need to know what the basics are, and this website has been a great  source for learning those basics.

  Sure it may seem daunting to the beginner baker,with all of these advanced topics being discussed, but delve a bit deeper and you'll find (what I consider) the best resource for bread baking on the interwebs.

LindyD's picture
LindyD

I agree with Wayne.  WFOs are in the minority.   Most TFL members are using gas or electric home ovens.  One is even experimenting with a new, souped-up countertop oven.

Keep in mind, also, that you're seeing the best of show - not the losers.  Most folks don't  post photos of their flops - which we all have.

Your good, old conventional oven should do just fine.  

dstroy's picture
dstroy

guarantee it's not a requirement :) Floyd started this site a few years back, and we've got no fancy ovens at our place, but the bread is mighty tasty. All it takes is some practice!

Dave323's picture
Dave323

That’s the wonderful thing about it. Anyone willing to practice and experiment can make beautiful, delicious bread … even if you bake it in a barbecue grill. The other nice thing is you can be as minimalist or as gadget-intense as you like. Personally, I drool at some videos from pros who have sheeters, auto-loaders, special, steam injection ovens, and on and on.

 Then again, years ago, on  a sailing schooner, we had a cook who created delicious bread (and all our other grub) in a galley measuring exactly six feet by six feet. He made enough every day for twenty of us, and baked it in a small, propane fired oven. In bread making, as in most things in life; Do the best you can, where you are, with what you’ve got. 

 

Have at it, and good luck.

 

bnom's picture
bnom

It's as old as I am!!  

It has the advantage of being simple enough for me to fix myself if a burner goes out. It did take me quite awhile to figure out how to get good steam in the oven but I finally got there - and at least I never had to worry about breaking the door window or screwing up the electronics. I also like the fact that I can bake baguette-length baguettes.

Happy baking,

Barbara

 

 

flournwater's picture
flournwater

Short answer is, "NO"

I've baked in a cast iron dutch oven over hot coals  -  it's not the equipmeth you use that counts as much as the formula and technique.

sphealey's picture
sphealey

=== And was just wondering-- can any of these beautiful creations be made of great promise in a regular old conventional oven? ===

To a certain extent you might even want a cheaper oven, since a lot of baking at high temperatures (most people don't ever use the 550 deg.F setting; Fresh Loavers do though!), slinging various baking stones on and off the shelves, and experimenting with various methods of getting hot water vapor into the oven at the beginning of the process can lead to, well, a bit of a well-done oven. 

I would say that the three things you want are (1) a temperature controller that is reasonably accurate and steady (2) _replacement_ temperature controllers that are available and not too expensive {that 550 + steaming thing again; can be hard on the electronics} (3) extra racks available at a reasonable price for when your first set it scratched, stained, and bent.

sPh