It is once again Christmas time, and once again I'm volunteering to bake pizzas on Christmas eve for my parents and in-laws. Last year I baked a series of 7 personal-size pizzas on three stones in two ovens, with generally successful results. This year my mother-in-law has requested/suggested making somewhat larger pizzas.
We've started to build our brick bread oven. The concrete foundation is ready and the design in place, in the Spring we'll start on the brickwork. Everything is decided apart from the roof.
Inspired by a roof topped with thyme I'd seen on Dan Lepard's website (Jack Langs?), we're considering doing something similar. The question is how to do it?
Does anyone have the problem of slashes on the loaf closing?? Mine open quite nicely then close up after about 10 mins into the bake. I don’t think it’s a matter of my cuts being too shallow.
And what is the normal sequence? Oven spring preceding/ followed by/ accompanied with the opening?
I have a over-proofing problem but I wonder if too much steam or too little has something to do with it as well. Help!
The cat's meow ? I saw this awsome ceramic grill at Lowe's today. Talk about being able to bake with steam outdoors ! The inside was unglazed clay and offers many ways of cooking, steaming, baking, grilling, roasting and all with charcoal. The link here shows it from another vendor:
I was wondering if anyone was going to be at the baking show. I am always on the lookout for a smallish, electric deck oven with steam that I could use in my home and would be grateful if someone could just keep their eye out for such an oven and report back if they find anything. Thanks.
I was making Reinhardt's Transition Whole Wheat bread. Preheated my oven to 425 F and forget to reduce to 350 F. Created ballast for my garbage can. During baking, I wondered why my oven smelled of burned bread. Thought it needed cleaning.
New batch is under way. By evening I'll have an unscorched loaf.
OK so this past week I make a wonderful ciabata with the recipe going around in here.
It turned out heavenly! I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well! I tried to post a few pics but managed to botch that up some how as well!
It's commonplace to recommend turning down the temperature from 500 to 450 when the proofed loaf is put in the oven. Why do we do that? In a WFO, you don't do that, and I would expect that in a commercial deck oven you wouldn't either. Is it to simulate a stone hearth which might be hotter than the air in the oven? I don't think so.
I have the opportunity to switch to a gas range due to our housefire. They have to replace our fireplace and the Maricopa county no longer allows wood burning fireplaces unless they are EPA certified. Therefore, it's more cost efficient to switch to a propane (no natural gas in our neighborhood yet) fireplace. They have given me the option. I think I'd prefer propane as I'll probably use it more, especially on nights when my husband is gone and when I just want to take the chill off the room.