October 30, 2021 - 4:12pm
counter top oven for baking bread
https://www.epicurious.com/shopping/anova-precision-oven-review-article
Does this sound exciting to anyone?
Share
https://www.epicurious.com/shopping/anova-precision-oven-review-article
Does this sound exciting to anyone?
for three weeks in the early fall.
It is absolutely fabulous for high %age ryes. Here's a 90 percent Berliner landbrot fresh from the Anova.
C7E39DDE-9C34-4AE8-A6F8-4A92C22793B5.jpeg
And here's a 100% rye Auvergne tourte de seigle.
12A3A44B-5C46-4658-9DC7-B03581525D05.jpeg
Wheat breads are tricky in the Anova bc the oven cooks them insanely quickly and it's easy to scorch them. I had some very good results, but I had to adapt temps and timings on the fly.
The biggest drawback is: you can only bake one loaf at a time because each one must be perfectly centered in the oven. Indeed, my guess is the Anova would bake boules better than batards because the far edges of the batards would probably not get oven spring.
Still, I've never before baked ryes that looked (or tasted) so good. I miss it.
Rob
i just read your old post. It was your friend's anova. Interesting. the heat sounds alot like the Omni plus that i have except it has no steam function
an interesting thing with the Anova is that the steam function must be used together with the fan, so while steam is in use -- at whatever saturation level -- it is essentially a convection oven. Perhaps dense & starchy breads like ryes can stand up to this. For wheat breads, I wonder if it might be preferable to mist them heavily and bake them without steam.
I'll be reunited with the Anova six months from now and will experiment.
Rob
fall in love with. I liked my steam oven in Korea but it didn't have lower heat, this one does. It was half the price. I put it on a cart, actually a counter deep wire rack cart with racks above it for cooling baked goods. Very handy. The water cartrige sounds familiar and adjusting it even better! With any new equipment there is a learning curve. I just don't know where I would put it except for the spot where my wall oven sits. How warm does the outside of the oven get while using?
With the steam, is there any dripping going on outside of the oven or pooling inside the oven? What are the electrical specifications? 120V. (Not for me, I have 220V). But in the US? Hey, there is a proofing setting too.