June 19, 2012 - 4:55pm
Hello from Arizona
Hello all!
I joined just a little while ago and then moved from New Mexico to Arizona! I have been a baker for a while but I am really getting into bread and concentrating on some new things. I want to try a sourdough soon, and get better at round loaves, etc. This is also my first time baking bread at lower altitude, so I don't have to adjust recipes so much anymore.
Thanks for the awesome website!
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you came to AZ during the coolest time fo teh year when it is only 110 F or so :-) Welcome to TFL and enjoy your future baking and New Sourdough Adventures!
How does that work out? Which model do you have? I've only been able to make bread here a couple times so far, and always in the morning hours, but I am so interested in this "outdoor oven" concept!
mini oven. After figuring out how to steam in it it has worked out fine. It has a 12"x12"x5" usable baking area which allows you to either make a boule and cover it with a stainless steel mixing bowl or use the Sylvia's modified steaming method with 1 cup Pyrex measure with a dish rag in it half full of water. I have done both ways and they work well. If you are making loafs in a tin then the Pyrex cup, dish rag measure is the way to go - I just push it to the back and the loaf tin still fits in the middle. You can check my blog where the last 2 bakes have been in the mini and they came out well enough for this baker.
Happy Baking.