tiles versus perforated sheet pans for sourdough batards
Hiya...
I've been baking for many years in an old dynasty gas oven. I've lined both racks with 4 x 4 tiles.. worked like a charm.
I moved the 8 proofed batards from a couche to 2 silpain full size sheets, and put them directly on the tiles, with a pan of lava stones on the bottom for moisture.
I just replaced the Dynasty with a Capitol stove.. Tried the same setup, but the oven won't come up to temp. (460F) , even after a long pre-heat. Warranty tech came out and told be the circulation was been blocked by the tiles.. he removed 1/2 of them to prove the point, and the oven stabilized at 480F.
My question is, do you all think I can achieve the same results removing the tiles and using 2 perforated 1/2 sheet pans such as Sil-Eco along with the 1/2 sized silpain? I want to maintain the dark all around color, along with a nice crumb and a crunchy crust.
Thanks....
I want my old stove back!
Alan
If your tiles were wall to wall in the oven, can you arrange them to leave a 1-inch or larger gap between the tiles and the oven walls all around? That might permit enough circulation to keep the oven temperature where you want it.
Paul
Paul
I tried that. . Removing one row of tiles. No joy. .I left 3 to 4 inches on either side. .
Alan
Bummer about your new oven.
Perhaps you can use one of the closed vessels to bake? I have 2 pizza stones in my gas-fired oven and it seems to me that the loaf that goes on the lower stone gets a better oven spring. Maybe there is something to using a preheated, covered cooker.
Good luck.
Regards-
Dave
Dave. .
If would be daunting to bake 8 batards covered. Any experience with perf sheet pans?
Alan
Alan:
I have used perforated pans with an industrial oven many many years ago (cooking pizzas). That oven ran at ~675dF and had a firebrick "base" (surface on which the pizzas cooked).
I have not used perforated pans in my personal oven, although I have seen such a sheet (for baking batards) at Williams-Sonoma.
And yes, baking 8 batards with a Dutch oven contraption would be next to impossible (or extremely time consuming).
Is there such a thing as a perforated ceramic "stone?" Alternatively perhaps you could fashion a metal lattice that could hold small tiles (1"x1" or 2"x2") to facilitate convection yet still hold heat? Dunno ... wouldn't be hard to fabricate but it might be a bit much.
Regards-
Dave
I called the manufacturer who is drop shipping new parts and sending a tech out to replace the Tstat, burner, and orifice.
We'll see if that makes a difference !