The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ignore the first rule of baking at your own peril!

MadAboutB8's picture

Ignore the first rule of baking at your own peril!

First rule of baking - KNOW YOUR OWN OVEN.

I think I did until a couple of weeks ago when I finally found out that I have been baking my breads in a not-so-correct oven mode for the past 6 months.

Instead of pre-heating my oven with fan+top & bottom heat, I pre-heated my oven and baked in a fan-assisted (with some heating elements) mode. The result after using the correct baking mode is significantly improved.

The loaves are more open with nicer ears and crumbs. Finally, I have a decent looking loaves.

This is my latest bake, Sourdough Seed Bread from Jeffrey Hamelman's Bread cookbook, more details are here:(

This bread is also one of our favorite. It has a lovely texture and nuttiness taste from sesame seeds and sunflower seeds. I used black sesame seeds as I find them tastier than the white one and they're more nutritious, I believe. Generally, I like breads with a bit of texture, being it grains, seeds, nuts or fruits.

I also put some sesame seeds onto the loaves just before putting them into the oven. I spray the loaf surface slightly with water before pressing sesame seeds onto it.

  Latest bake with correct baking mode


 Previous bake of the same loaves, but in a not-so-correct baking mode

 Always had some troubles with the diagonal scoring.

 The crumbs

Yes, I had suffered from the oven mishap. I'm hoping that my loaves will be prettier in the future bakes.