The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake in my AS style oven

  • Pin It
polo's picture
polo

First bake in my AS style oven

I've had my first bake come out successfully in my recently operational AS oven and I am slowly working my way around the to the groups that helped and inspired me to finish it. So thanks to those of you that inadvertently helped me along the way with threads posted here on TFL. All of your help was greatly appreciated. Among others, ClimbHi and Canuck Jim come to mind. I've included some photos. please excuse the unfinished shell of the oven. That issue has since been addressed.


http://www.flickr.com/photos/56406441@N02/5212875496/


http://www.flickr.com/photos/56406441@N02/5212277131/


http://www.flickr.com/photos/56406441@N02/5212277259/


http://www.flickr.com/photos/56406441@N02/5212277409/


Thanks again


polo

ClimbHi's picture
ClimbHi

Congrats on reaching the finish line on your WFO!


From the looks of your loaves, this isn't your first foray into the wonderful world of breadmaking. I only started baking bread after my WFO was completed, so maybe you can shed some light on a question that pops up more than occasionally but I can't really answer -- is the bread better in a WFO? Having never really made bread in anything BUT a WFO, I can only say "Dunno, I just like using the WFO." So what say you? Now that you've baked in your WFO, how is the bread different than bread baked in the KitchenAid? Better? Worse? Just "different"? Or none of the above?


ClimbHi
Pittsburgh, PA

polo's picture
polo

Believe it or not these are my 1st sourdough loaves (other than one loaf in an oven about 10 years ago). I do bake with commercial yeast in our home oven (French bread loaves) from time to time. I guess I would have to take my French bread recipe out to the oven and try it.


My first reaction would be the obvious difference in oven spring and the resulting crumb. I've never seen any thing like that out of my electric oven. This would also be my first time using steam which seemed to make a huge difference in the crust. It was crunchy yet chewy and was delicious.


I am anxious to try different brands of flour. I live in a small town not very far to your West and I have to do a little travelling to get any variety.


polo

ehanner's picture
ehanner

Nice Bread Polo


Great job on the oven and for a first bake you seem to have the basics down pretty well. I look forward to seeing your future work. And, welcome to the site.


Eric