The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ratatouille's picture

Cadco XAF-113 - Anybody else using it these days?

February 5, 2013 - 9:45am -- ratatouille
Forums: 
Baking Equipment

So after reading a review on this site from a couple years ago and seeing photos of what this oven is capable of, I think it would make the perfect secondary oven that will accomplish what we're trying to do.


Anybody else using it these days?  How has it treated you?  Has it ever been out for service?  Would you recommend getting it again?

 

Thanks a ton in advance,

 

 

Matt

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sallam's picture

seeking a soft crust: milk vs egg vs oil vs steam

August 28, 2012 - 4:02am -- sallam
Forums: 
General

Greetings

When I make bread buns and loaves, the crust always comes out hard and cracky.  I like simple basic recipes, using just flour, water and yeast. But I've always read that adding fats to the dough makes the bread softer. I don't like fat though. But I wonder, if I can get away with just one of those fats in my dough, which ingredient gives the most soft crust? and should I add that ingrient to the dough itself, or only use as coating just before baking?

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mscolvin's picture

Reinhart's WW Sandwich bread - steam & stone?

August 11, 2012 - 6:32am -- mscolvin
Forums: 
Whole Grains

I'm a beginner, making my first loaf pan bread using Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" recipe from "Artisan Breads Every Day".  (All my previous efforts have been hearth breads.) The recipe does not mention using a baking stone or steam when baking in a loaf pan - is that an omission, or should I use one or both of these techniques?  And, if I use a stone, is it OK to put the pan directly on the stone?

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May 24, 2012 - 9:04pm
Leandro Di Lorenzo's picture
Leandro Di Lorenzo

New steaming technique!! At least for me ;)

Hey, I don't post as much as i should here, but I'm excited about the new way of steaming, at least for me, that I used today!

First, I'm from Brazil, so sorry for some misspell or something :)

I was looking for a better way to create steam for bread baking, than I came up with a photo (on thefreshloaf) of a pressure cooker connect to the oven (eletric) by a tube, I didn't even know that a eletric oven has a tube on top by the stove, and then I said to myself " what the heck, let me try this!"

I decided to bake a regular poolish dough.

Total flour: 400g

Pre fermented flour: 150g + 150g of H2O

I started with 65% hydration, but I had to add a bit more H2O maybe 68 or 69% total, got a really old flour (KAAP)

2% Salt

A bit of yeast

Only thing I did different. I mixed The poolish flour H2O, yeast and a bit more malt than normal and let it rest for maybe 2.5 hours, I went to the gym rsrs.

After this period, added the salt and a tiny amount of ascorbic acid. I can only bake batards on my oven, so I can use a little more strength.

Then kneaded just enough, let it ferment for 1:30 min with a turn (45 min), divided, pre shaped shaped proof and bake. ufff!!!

But I'm getting out of track... Wanna talk about the steam!!! Hahaha

The bakeing took 27 min. total

Here is a photo of my new steaming method

I steamed the oven before, don't know why cos when I opened the oven door all the steam came out lol, and after loading.

And for 15 sec in one minute intervals for 10 min.

After that let it bake for more 10 min, turn the bread and more 7 min in the oven, maybe a bit much, it burned the bottom :(

I loved the results!!!

Check it out!! Some pics...

 

  

  

I think is the first time than I bake with steam instead of vapor. I mean, I tried before with hot water, but I don't know if is the same, cos here I'm using the steamer.

I tried to show some cracks on the crust, I don't know if you can see it on the pics.

I think is worth trying, I will again tomorrow, with a bit of rye on the poolish ;) ....

So that's it!!! Hope you like it!!! Happy baking!!!! =)

BTW One last photo...

That's the layout inside my oven!!!

Regards,

Leandro Di Lorenzo

 

 

 

bnom's picture

I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

March 22, 2012 - 9:37am -- bnom
Forums: 
Artisan Baking

I'm distraught and really need the help of Fresh Loafers who routinely produce beautiful breads in their gas ovens.  I retired my old electric range in a recent remodel and installed a Capital Culinarian gas range with convection. It's a powerful, very well made pro-style range (with no electronics to go wonky with steam). With my electric range, I produced crusts like this:

And this is the sad puppy I just pulled out of my gas range:

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