The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

ISO ideas on how to fit more loaves into oven

CelesteU's picture
CelesteU

ISO ideas on how to fit more loaves into oven

Seeking good ideas/hacks, etc on maximizing oven output.  I'm presently baking mostly high-hydration loaves in 5-qt dutch ovens in my home gas oven.  I can fit three DO's at once.....I'd love to be able to squeeze more bread into the oven in one pass.  I always get better results in closed-vessel baking.  So, I'm wondering if anyone has a cloche, covered oblong vessel, or other more space-efficient hack that would allow me to get four loaves baked in one pass.

I've tried an inverted aluminum disposable pan inverted over a baking stone (poor crust, obvi not enough steam).  Have looked at the Lekue siilicone baking forms (though I haven't used them)--seems like I might be able to get four, if I do two on each rack.  Also considered the oblong Emile Henry covered bakers, but they're quite pricey....and I don't think I can get four into my oven.

Please don't tell me just to steam the oven--it's gas and won't hold any steam in.  (It's a 30" BlueStar range.)  The oven is pretty large, by home standards:  a full size sheet pan will *just* fit into it.

I keep looking at Rofcos, but I'd love to NOT spend $$$ just to get a small increase in capacity.

You forum denizens are a creative & crafty bunch.  I'm sure some microbakery has cracked this.  Please share your experiences with a (slightly frustrated) very very small scale craft baker who wants to grow a *tiny* bit.  Thanks!

David R's picture
David R

I really don't want to make just a stupid comment, but by accident I might... :)

 

Clearly the Dutch ovens are working. Can you get smaller ones that will still hold the same loaf size? Including: Can you get ones that are less tall, allowing closer placement of racks?

CelesteU's picture
CelesteU

Smaller DOs seem to be the way to go....I'm off to measure my oven and look up DO specs.

David R's picture
David R

I'm no expert that's for sure.

 

But IMO it's either "stick with what's been working already", OR "change your basics and start again".

 

Baking bread in those large heavy containers is a distinct limitation on your process (space & time), and a relatively expensive plan - BUT - for me at least - it seems foolish to argue with success. The only decent way to do so is to propose greater success with some other method - but someone might do just that.