Hi folks! I work for a local cafe that has been shipping in expensive baguettes for their sandwiches. I made a batch of Italian rolls from BBA as a potential alternative, and have been appointed the official baker of such rolls from now on (hooray!). However, I'm having some predictable challenges with their ovens, since they're not designed for bread baking.
I'm trying to bake something in my oven but its not coming out like it does in the store. I want to replicate the way they cook in a gas oven in the store, which has the gas cooking from both sides of the oven. However, my home oven is electric and has three options, Bake, Convection, and Broil.
My questions are:
I've experimented with steaming my own oven and it worked okay but I am looking at getting a new oven and want one that can steam my bread just right.
Hi all, brand new here and can't wait to explore. Been getting into breadmaking and really enjoy it. My question is about my oven. It's a Samsung electric oven, a couple years old. It has a convection setting that the manual says is best for baking. However, when I set the oven temp for convection, it automatically drops is by 25 degrees. The manual says it does this on purpose for convection baking. So my simple question is, do I trust the manual or should I increase my baking temp by 25 degrees so the oven temp matches the temp the recipe calls for?
A couple of questions:
I have a Fibrament stone in my oven that maybe leaves an inch or inch and a half around the edges from the oven wall. I always use convection heat, since I thought it might be best to move the hot air around in the oven, but now I wonder if that's still a good idea, with the airflow severely restricted by the stone? I have also noticed a couple of hot spots in the back center of the oven, close to the spot where the convection fan is located.
I'm looking for a white freestanding range with convection oven. I currently own a Frigidaire range which has been in my townhouse, but temperature knobs start being loose and I can't control the temperature anymore, very annoying.
I love cooking and have participated in farmers market to sell my Asian artisan breads, so oven is very important. My friend recommended me Viking, Wolf, or Jenn Air though they are too expensive for me. My budget would be less than 1K.
We have recently begun baking our bread in a commercial gas convection oven. This is a big step up for us, as we have been baking in our little home oven until this move.
In addition to the expected changes from the transition (lower temp and shorter baking time required), we are noticing that all of our loaves are lacking in luster. We are currently baking at 400F and steaming the oven with 1.5 cups boiling water into a preheated heavy pot at the bottom of the oven at the start of the bake.
I have had it with my Whirlpool self-cleaning convection oven.
I bought it two years ago for the sum of $1,500 plus tax - Not cheap. And yet, it has been problem-plagued ever since.
The trouble began when I started baking bread using the convection feature. The control panel would freeze up and not respond at the end of baking. It had a "touch-sensitive" glass panel, and no matter what I did, it would not turn off.
Fortunately, I purchased a five-year warranty with the appliance.