Through a stroke of sheer luck I've been able to buy a Manz oven, type 17/3 (an old one, no glass in the door). So far I've been baking some bâtards and am experimenting a bit with keep the protection sheets in or out, baking with falling temperatures and such. Anyone else here with a Manz who can share tips with me? The few loaves I baked with it were excellent, and it's a very sturdy oven.
I've been shopping for a new oven and am strongly considering buying one of the new electic Samsung stoves/convection ovens with steam cleaning. They have a completely sealed bottom surface and are built to withstand steam, so I think that they would be great to get me the steam I need for bread baking and keep it in the oven without venting it out right away.
Also, they have 3 convection fans in the oven.
Does anybody have any bread-baking (with steam) experience with one of these ovens?
Some of my family members prefer a soft crust. To accomidate this need as well as the longevity of my oven's electronic system, can I just omit the steam treatment from a bread recipe? or will my final rise change drastically.
Like many I don't have room for a brick oven (condo) and have tried various ways to try to emulate same. The 550° max setting on my oven makes very good pies, but not nearly as well as my dream 2 minute brick oven pie, nor as good as my 4 minute 650° but "not for everyone" method posted below. I'm happy with the variables re dough, sauce, and toppings, thus the oven temp being the issue.
I'm looking for either ideas or a source for a 10 inch high and 24 inch wide door for my WFO that I'll be building this fall. I've seen Ovencrafters advertise one that folds down when you hit it with the peel and then rights itself up again when you take the peel out, but there are no pictures on their website. I don't want to have a three inch thick door laying in the front of my oven... Is there a way to build a door that would swing UP and ideally stays up until I bump it again with the peel?
Thanks in advance,
A German gal is testing the new Sharp AX-111 http://kochtopf.twoday.net/
Alas, on reading the specs, seems only to steam up to 100 degree Celcius (212F).
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?