Submitted by Joe the baker on September 2, 2010 - 7:02am
Hi fellow Bakers,
I am new to TFL and very ecited to be a part of the bread baking family here on TFL. For starters, I would like to know if anyone has had experience baking Artisan breads in a Commercial gas concvection oven? If so, what may be the advantages and disadvantages if doing so? You feedback would be greatly appreciated. Joe
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convection bread baking
Hi Joe the baker,
The main difficulty with baking artisan breads in a gas convection oven, is having them dry out before their ovenspring is complete. Since gas ovens tend to vent quite a bit, steam dissipates quickly making it hard to get a nice ear and color with the loaves/baguettes.
Some people shut the fan or oven off for a few minutes when the bread is loaded, others cover the bread with a pan (aka 'Susan's Magic Bowl' method), others like myself experiment with misting before loading and steaming when loading. It takes a lot of experimenting, but it's definitely possible.
-Mark
http://TheBackHomeBakery.com
Convection oven baking
Thanks Mark. You confirmed what I suspected. My next try will be to bypass the convection fan and use the oven as gas conventional. I have two shelves lined with soapstone. Great for hearth baking. I will post photos once I get it right. Thanks again. JOE