January 28, 2017 - 11:48am
Can I bake at 300C or more?
Just got my hands on an industrial oven that can get up to 450 degrees. Before experiencing this i would like to know how will it affect the bread.
So I thought about baked goods that require high temp, like PIZZA...
Higher temp will achieve better oven spring, but if its a bread, will it be burnt on the outside and on the inside it will be under baked? Plus I know I should create a steamy environment to let the bread rise...
I don't remember exactly which "brand" is the oven, neither the type, but I know it has a stone on the bottom and definitely looks like an industrial oven made for pizza.
So, to crank it up or not? that is the question...
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Hi Udi. Before we tackle the bread question, you don't mention whether this industrial oven is new or used. If it is used, please make sure you know what was in it prior to your getting it. Anything baked in an oven will eventually coat the inside with particles, which will eventually flake off. If these particles happen to contain things like lead, or arsenic, just two examples of chemicals used industrially, they will eventually make it into your breads. Not a good thing. I apologize it that sounded preachy.
That out of the way, I will often heat my oven to the maximum temperature 550˚F (~290˚C), and occasionally the bottoms will burn. As you say, pizza wants a very high temperature, but again, you will need to monitor the results and adjust accordingly. There are some threads on TFL describing the results of using an wood-fired oven that was too high when breads were peeled into it. They char rather quickly. So, experiment away, and please share your results.
-Brad
the oven is made for pizza and pizza is the only thing made in it.
when experiment i will definitely use parchment paper for it to be as sterilized as it can be in a used oven.
how can i really check if it contain those chemicals? (not preachy.. informative)
i checked on TFL about high temps, and i couldn't find any. maybe i'll use "fire oven" as search words. thanks
Remember that pizza cooks in 3 minutes or so and bread takes much longer. That being said, I used to bake bread at 550 in my WFO for about 20 mins. However, that was entirely retained heat and thus was not adding any heat to the chamber whilst cooking.
you did 20 min at 550 C or F ?
and after those 20 min did you lower the temp and got the steam out to let it get some color ?
you did 20 min at 550 C or F ?
and after those 20 min did you lower the temp and got the steam out to let it get some color ?
550F. It is a WFO: you don't add steam as the chamber is sealed and the loaves steam themselves. They were completely done in 20 minutes.