The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta Bread Micro/Convection Oven

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bobkay1022's picture
bobkay1022

Ciabatta Bread Micro/Convection Oven

 


Finally after ignoring the company's documentation on baking bread with a micro/convection oven I think I have a good batch of bread.


This is from Jasons Quick Ciabatta Bread Recipe on this forum.


I did the normal recipe and put it in the refrigerator for about 10 hrs by 6 am it had tripled. I Fired up the convection oven to 450 that's all it will go. Heated the pizza stone and put 2 loaves on at a time. Closed the door in  1 minute intervals 3 times I sprayed with water and closed the door. Baked for For 12 - 15 minutes. Internal temp 205 degrees F


Nice crumb and taste. Not crispy crust but nice and chewy.


Many on this oven and its failures for me now I think I might have it down. To have fresh baked bread on the road is nice.  


Thanks for all the previous past posts by members.


Mr. Bob


www.siemann.us


  



 

Mini Oven's picture
Mini Oven

You are certainly getting there!  Good looking loaves!   For the crispy crust, might try to bake longer after letting the steam escape from the oven.


Q: Did your oven come with a black baking tray?  If so, try turning it upside down and lay it on the bottom of the oven during convection baking.   I found this works as a heat collector  helping when the bottom of the oven has no heat.

bobkay1022's picture
bobkay1022

Hi There My oven is not the standard convection oven. . Mine is in a motor coach. Size is 15x14. Very small and not capable of steam or what ever to get a good crust. I had so many failures with it till I tried a different method than what the book said. I get a real good crust when I use my conventional oven I installed this year at my home base. The pizza stone might be a waste but I used it any way. Only way to get steam or what ever is to spray with a bottle. Still not a crust but niuce and chewey any way and a good crumb. Thanks again Bob www.siemann.us

Mini Oven's picture
Mini Oven

Other than the cautionary notes, sounds like the oven book could best be used for starting a wfo. 



Only way to get steam or what ever is to spray with a bottle.



I'm not so sure...  Hope you're not offended when I suggest: to try boiling water using the Microwave to get the walls of the oven wet, remove the hot coffee cup and then switch to convection when putting the wet sprayed bread in the oven?  Mini ovens heat up so fast and it might work easily with no preheat (going the cold oven route) using 10-15 minutes of the proofing time as added baking time.  


Another uncommon trick (it scares people) is to cover the loaf loosely with a lightly wrung wet cotton wash cloth when putting into the oven.  Watch out for any synthetic fibers because they melt (yuck) and wash well in plain water first (no fabric softener.)  After 10 minutes or after the initial spring (before the cloth starts to brown) remove the cloth. 


:)


 

SallyBR's picture
SallyBR

I will be following on your footsteps!


I was thinking abuot ciabatta as a possible bread to bake in my toaster/convection oven, and seeing your results convinced me I should go for it


 


Thank you!  Will be reporting back for sure