October 23, 2008 - 4:28am
work/home test
so i made george greensteins country sourdough today and i baked one off at home and the other at work today i thought i would share the results and the comparative differences between the two using a steam injected commercial oven and a home oven here are the pictures
sourdough greensteins
this is baked at work
sourdough
this was baked at home as you can see the steam is not as good even brushing the loaf and misting the oven
sourdough
and here is the crumb sorry my camera and steady hand arent all that good whats a good way to get better steam in my home oven ice/water works so so any ideas?
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There was a whole discussion a while back about getting better baked bread with home ovens. People bake the bread under different types of metal pans and bowls to trap the steam in a smaller space. You could find the topic pretty easily or maybe someone can provide a link. Steve talks about it in his blog www.breadcetera.com
Seems to solve most people's problems.
Jane
rxscyrus
thanks i looked at that ive seen some of the oven pans (colache) type things for sale also im new to my oven ive baking in a commercial oven for a few years now and am trying to get in touch with baking at home and mixing by hand. and seeing the differences with being a home baker and baking in a bakery its quite fun baking at home but its alot more work also wich is more enjoyable. thank you .