The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bread/Convection/Microwave combined baking.

bobkay1022's picture
bobkay1022

Bread/Convection/Microwave combined baking.

I have a Sharp Micro/conv. oven  The manual says use low mix bake for bread/rolls . It also will let you put in a different temp than the 325 Degree normal and time. My recipes calls for pre heat. Sharp manual says no pre heat needed.  I have tried 40-50 lbs of flour over the last 4-5 months and have never got a good loaf of bread no matter what way I bake. convection alone or combo from manual.

Has any one had any luck . I lower temp25 degrees if convection only.

Did nothing but change the temp and on the low bake side . So discouraging. Sharp technical knew less that I did after a long conversation with no answers.

Thanks for reading my post and any help would more than be appreciated books or stand alone recipe for any kind of bread in a conv/microwave combination oven that I can at least try. I just am not sure if it is a operator problem with lack of knowledge on how to read after 70 plus years.

 

Thanks

Mr. Bob

www.siemann.us

 

dmsnyder's picture
dmsnyder

Hi, Mr. Bob.

You can use either convection or regular baking for bread. Don't use microwave. The right temperature for baking depends on the kind of bread you are baking.

Can you tell us the recipe and procedures you are currently using? What do you find lacking in the bread you have been baking?

I'm sure we can help you bake good bread.

David

bobkay1022's picture
bobkay1022

 

Hi David

Thanks for the quick reply.  Have been trying now for about 6-7 months.  Always had a good loaf but was from a conventional oven from years ago.   I will put in a recipe soon as I can.  I am going to try the pre heat to max one time and then see how it comes out.

Have a great day

Bob 

montanagrandma's picture
montanagrandma

I do a lot of my baking in my Micro/Conv oven. I Never use anything but convection when baking breads. I always preheat to the highest temp possible 450*,  when ready put in my loaf and make adjustments to temp at that time. Convection will dry the skin out quickly, so I always spray my loaf with water or use a egg wash before loading. I bake loaf on parchment directly on the turn table. I have great luck with my standard french bread / rolls recipes. Hope that helps!

bobkay1022's picture
bobkay1022

 

Hi There young lady 

  I travel and live full time since 87. Spend 6 months here in Happy Trails west pf PHX.  I have pre heated but never did a max and then drop the temp. My bread has never been really good. Not like baking in a conv. Oven.  I must have tried 5-6-7-8 different recipes from on line and books. Even a standard yeast bread loaf does not have the consistency I have had before. I eat???  1 slice not like the whole loaf as before when cooled.  Must be an operator error. Temp is perfect from the gauge I used.  I have baked in a pan for regular bread never tried to just put on the turn table.  Have used parchment paper on a couple ciabratta loaves but not much better.

I wonder if it is that I am expecting too much taste.  I can't even get  good home made biscuits. Now that's down on the totem pole.

 

   Thanks

         Bob

         This my home  www.siemann.us

montanagrandma's picture
montanagrandma

on your bread. Living in all sorts of elevations..... we travel al lot for work, I take the temp of my bread when the time says its ready.... then if my loaf is not at leat 200* I leave it going until it is. That helps the crumb/texture, and taste in my opinion. I bake mostly artsian type doughs / also have two sourdough starters in my frig. One from Montana and one from Oklahoma. That will give you more taste ;-)

Right now I am in Pueblo Colorado..elev 4300? , but when we get to Yuma (dec-mar) my bread making changes. Using the same recipe-yeast amount, I get much higher and fluffier french bread

Here is a link to some info that may be useful;

http://www.thefreshloaf.com/node/9870/baking-times-and-temperatures

 

 

bobkay1022's picture
bobkay1022

Hmmmmmmmm  will try another temp unit. This one was new. I go to Yuma every once in a while. Have quite a few friends there.  Is the link you gave me for a conventional oven or a convectional type like we use.

 

   Thanks for the reply

                   Bob

 

jennyloh's picture
jennyloh

Hi Bob - which model are you using?

There are certain models with limited variations on the use of microwave and/or convection.  Sounds like yours a mixed model,  which is very different from using convection only.  

bobkay1022's picture
bobkay1022

Hi J
   Yes this is a dual model. Microwave/Convection. They put these in a motor home these days to save space and especially money. Tops it will pre heat to is 450 degrees.  Manufactured by Sharp.  I am going to mess with it a little more this summer. All last summer was a disaster.
 Thanks for the quick reply,
   Bob
www.siemann.us

nicodvb's picture
nicodvb

Hi,

my micro/convection/grill combo has  a fast preheat that I find extremely useful: it reaches a given temperature using a combination of grill and convection for as long as necessary (generally 7-8 minutes, then I resort to convection only.

You have to be even more careful because the grill will dry the surface even more than convection alone, but if you take the right countermeasures (such as spraying often, covering the surface with something) the result will be great and oven spring will be *fantastic*.

bobkay1022's picture
bobkay1022

 Hi Just got this reply . Sorry if I did not get the first one.   Yes i assume you got it right on the head. Mine is a combination Micr/convection that is used in a Motor Home. I will be on the road again a about 3 days and will try to experiment a little more.

I installed a new Home type oven in my Cassida here at the resort and have been making delicious bread . So now I will see if I can do any thing with this oven I have to live with.

Thanks for the input and will post again

Mr.Bob

www.siemann.us