The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Arizona

kmjkaren's picture
kmjkaren

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!

dabrownman's picture
dabrownman

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!

kmjkaren's picture
kmjkaren

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!

dabrownman's picture
dabrownman

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.