oven
Gas VS: Electric oven quick response pls
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I just found out that I have to bake at or friends home later and they have a gas oven. I'm doing a couple Kalamata cheese loaves and they can't be covered. My question is, is there any consideration for a gas oven? I know there is supposed to be more moisture with gas as a by product of combustion. I have Electric at home and have never baked in gas before. Anyone have experience with that could offer assurances?
Thanks,
Eric
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Oven w/ oven light for proofing - good stuff!
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My starter has been active but no leavening after seven days. Started with 1C flour and 1C water. Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so. I get small bubbles and hooch but no big rise. I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside. I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark. Good stuff!
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Oven in an Oven, what about shrinking your Oven?
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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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New "Kitchen Gadget"
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Here's a pic of our latest toy -- a wood-fired oven ala Alan Scott. It makes wonderful bread and pizza as well as other tasty things. For example, after the bread is done, the oven is just right for loading up with a large pork butt or two. 12-14 hrs. later, perfect pulled pork to put on those fresh sandwich buns!
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Gas ovens
Need advice on new oven
Dutch Oven
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Hello,
I've been meaning to make a no knead bread next for a long time (and hopefully next weekend), but I don't have a dutch oven. I've been meaning to buy one for months (for both baking and regular cooking) but I've been hesitant as to what size to buy. So my question is: what size is your dutch oven? and which size would you recommend for a dutch oven... I've been thinking 5 or 6 quarts.
Please let me know what your opinions are? Thanks!
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Seeking recommendations on countertop oven
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My big oven is great for baking a pair of full-size loaves. But I'm a singleton who would rather freeze formed mini-loaves and bake fresh every day or two. That way I can always have fresh bread. I'm not asking for too much, am I? But I don't want to be wasteful of energy.
I have a toaster oven that works for micro-loaves (roll-size and slightly larger), but not for mini-loaves. I'm thinking about getting a larger toaster oven, maybe with convection, and I'm looking for recommendations and tips.
Rosalie
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