The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yesterday was a hell of day

JOHN01473's picture

Yesterday was a hell of day

Yesterday was a hell of day - it had its ups and downs.
The ups were that my friend of over 20 years and his daughter came to lunch. My grand plan was to bake two breads to have with soup. After my trial rose I went for dual rose - made from one strand of tomato and basil and one strand of rosemary and garlic oil. My old fall back was a Parmesan crusted rosemary and garlic focaccia. The soup was made and the breads begun. I have been have oven problems - to my horror, my main oven, after an hour of pre-heating the internal thermometer showed 110°c, but the oven was telling me it was 250°c. I turned on the small conduction oven to max and prayed for heat. I was also baking a whole-wheat loaf for a neighbour - the pressure was on.

Fortune smiled and it was a good bake in the end.

My local electrical repairers have identified that after testing the element its the thermostat - one is on order - could be two days. So what do you do when you can't bake bread? Well the first job was feed my very neglected Rye starter - I removed 10g from the fridge and fed it, I also fed my white starter. Cleaning out the fridge and checking through the freezer are the next jobs.

Our visitors had a good time - lunch was yummy.
Good food - good friends - good times - you can't beat it.


Mini Oven's picture
Mini Oven

It will still bake at 110°C only takes a little longer.  Might find yourself leaving the bread in the oven after reaching inside temp just to brown it.  Tipping the bread out of the form after the crust sets also helps finish the bake.  

I suppose If really desperate with a low temp, one could run metal skewers into the loaf similar to potato nails conducting heat into the center.  I've done that with rolls wrapping them around stainless steel chop sticks.  Also good with "pigs in a blanket."


JOHN01473's picture

my oven is fixed and i just ran some temperature comparison tests:

Cooker Temp               Thermometer Temp

       240 °c                              240 °c
       220 °c                              220 °c
       200 °c                              203 °c
       180 °c                              195 °c

my oven maximum is 240°c - it took about 15 minutes to reach this.

i am hoping now to put into practice all that the kind TFLrs have imparted.
so thanks again to you Mini, Ananda, Dabrownman, Doc.Dough, Janetcook and so many more posters.
The Baking Bear

Mini Oven's picture
Mini Oven

Wow!   That's the way a good oven should run!  BAKE!

and oops, one needs temps over 150°C to get browning.  Glad your oven is fixed.

isand66's picture

Nice baking John.

looks like your friend can use a chin scratch...

sunnspot9's picture

I like the kitty. :)

BTW, why is it that I seem to only be able to reply to the posts after the original entry? I think I am replying to isand66... not john01473

edit= well ok, maybe I'm wrong

dabrownman's picture

Love the rose and focaccia and the neighbor has to be liking the whole wheat loaf.  Now that the oven is fixed there won't be any more odd baking temps that may have been plaguing you in the past.   Love your apprentice too!

Some nice New Year baking!

breadsong's picture

Hi John,
Glad to hear your oven is back up to temperature! Good to read you had a 'backup plan' with the other oven.
Sounds like you had a very nice lunch - breads sound very tasty.
:^) breadsong