The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Gourmand2go's picture

Baking in a Toaster Oven

May 7, 2010 - 9:03pm -- Gourmand2go

Hi all


After two frightening hydro bills, I decided that I needed to investigate more energy efficient methods for baking small items.  Typically I would heat up my full-sized conventional oven to bake a crust for cheesecake which would take 10-15 minutes after preheating for probably 15-20 minutes.  I still intend to use my large oven for bread, but I suspect many other things could be done more economically in a counter-top oven.

nosabe332's picture

Oven in an Oven, what about shrinking your Oven?

May 23, 2008 - 3:27pm -- nosabe332

Hi,

So i was mulling over baking techniques and adding a few things together. Namely:

- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.

- heating a small space is cheaper and quicker than heating a large space.

- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.

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