The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mini Oven

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PaddyL's picture
PaddyL

Mini Oven

Do you really have a very small oven?  If you do, then maybe you can help me.  My own oven (large) kicked the bucket, and now I'm using a small countertop convection oven and I need to bake some bread, one loaf, obviously.  Can anyone help?

Mini Oven's picture
Mini Oven

What do you want to know?  It preheats faster, bakes about as long and watch out for hot spots.  Check the instructions for use with alu-foil.   Steaming can be problematic.  :)

PaddyL's picture
PaddyL

I really wanted to know IF it could be done, and I gather it can.  I thought the non-use of aluminum foil had something to do with drips or splatters when roasting something.  I've been going quietly mad not baking any bread, and I'm at the point of desperation.  What I want to bake is oatmeal bread, difficult to buy around here.  Do you lower the temperature by 25 degrees with a convection oven?

Mini Oven's picture
Mini Oven

We can't have you desperately longing for bread now can we...  So after all these years, you're still a mini oven bread virgin?  You've waited long enough!  Go for it!   :)

lower temp. when a fan is blowing

Get the loaf as low as you can into the oven.   I have had to set a trivet or cooling rack on the bottom as oven racks were too high.   

Got a photo of inside oven?

I have often tented the top of a browned loaf to prevent burning it.  Depends on the inside set up.  I've worked with about 5 different electric mini ovens since TFL.  

dabrownman's picture
dabrownman

in mince for steam - works great,  The top of the bread can get close to the top element if it really springs so I either turn the whole loaf over or cover with foil.  I keep the size of the loaf to no more than 85 g too so the steaming cups will fit in opposite corners.  Nothing puts blisters and crust  on bread like the mini oven.

Happy baking

dabrownman's picture
dabrownman

is too.  So i don't lower the temperture on mine when on convection.  Same thing with my big GE too!

Mini Oven's picture
Mini Oven

because the air in the oven is moving, it bakes at lower temperatures saving energy.  Not lowering the temp makes the oven hotter, or at least the dough will perceive it as such.

dosal's picture
dosal

This seals with a lever to hold all steam in. It is actually a toaster oven, roaster, rotissery oven as well as a baking oven. It can be used under pressure or normal. The brand is Wolfgang Puck Kitchentek Novopro oven. Here is the link:http://puckoven.com/

Mini Oven's picture
Mini Oven

How does it bake bread?  

dosal's picture
dosal

rather well on small loaves. I don't need extra steam.

Mini Oven's picture
Mini Oven

fit into the mini oven?   ???    

Might be fun to experiment...   

dosal's picture
dosal

an abelskiver pan, Mini?

PaddyL's picture
PaddyL

I don't even know where my abelskiver pan is, but I thought they were supposed to be used stovetop anyway.  Maybe finished in the oven?

PaddyL's picture
PaddyL

Calls for medium oatmeal, so I assume that means the steel-cut oats?

Mini Oven's picture
Mini Oven

says on my bag:  "World's Best Oatmeal"  "also known as pinhead oats or Irish oats"

Hard little oat chunks if you ask me.   Sounds like they "fit the bill."  Do you soak or cook them first before adding to the dough?

Is "Cob"  coffee oatmeal brown?  ale?

PaddyL's picture
PaddyL

I'll probably put the oats a whiz or two round the food processor; that's what I did with an Irish recipe for oatcakes.  I'll make the bread tomorrow.  I got stuck trying to unblock the kitchen sink this afternoon, but I am so looking forward to real bread again!