The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The Spring Oven

dbazuin's picture
dbazuin

The Spring Oven

I was looking for a nice clay baker. The one I liked from breadtopia was sold out. 
After searching for a alternatief for a while I found this one. 
It is not cheap but is does looks like a well designed clay bakker.

So I ordered one and it is on its way right now. It is a honey colored one.

https://www.thespringoven.com

It is supposed to arrive tomorrow of friday. So I hopefully can show you the first result this weekend. 

barryvabeach's picture
barryvabeach

Looks interesting -  let us know how it works out.   There are others that use a metal dutch oven with a tray, the dough rests on a tray above the floor of the DO, and you put water in the bottom, so a similar concept.  

Benito's picture
Benito

What reason do you prefer a clay baker over a cast iron?  Just wondering because I've never considered it since I already have a cast iron dutch oven.

dbazuin's picture
dbazuin

Price for one thing. But this one ended lesss cheap becaise shipping from the uk is 22 euro.

It weight less so easier to store. 
But mainly because it was designed for baking bread. 

 

Edo Bread's picture
Edo Bread

I personally prefer it because of the way clay, stone, brick transfers heat. I always find it curious - everyone drools over a brick or clay oven, but then when trying to replicate that switch to iron or steel often with the results of a burnt bottom.

Scootsmcgreggor's picture
Scootsmcgreggor

Very neat concept curious to see how it does. 

dbazuin's picture
dbazuin

First bake with a mistake. 

I should have dusted it with some flour to prefent sticking. The manual adviced it for the first bakes until the natural grease from the breads made it in to the bottom. 

I forgot to do that so it stuck to the bottom and there fore the bread is not a real succes. 

But considering this I think this spring oven works great. 

 

Benito's picture
Benito

Yes the oven spring looks excellent and you have nice blisters as well.  So it sounds like you’re happy with this purchase.

Benny

barryvabeach's picture
barryvabeach

Interesting,  I don't know why they would say the natural grease from the bread would prevent sticking - many of us make lean breads-  just flour water salt and yeast or starter, i didn't think they had natural grease.   Did you preheat it first then add boiling water to it ?  

dbazuin's picture
dbazuin

Yes I did both. Just did not flour the base. 

From the manual. 
“Before the first bake it is often helpful to sprinkle a little flour on the base before placing the dough. After a few bakes this should be no longer necessary as the base will have naturally absorbed food oils that help release the bread after baking”

dbazuin's picture
dbazuin

If the next one does not stick yes very happy with it. 

dbazuin's picture
dbazuin
idaveindy's picture
idaveindy

@dba:  Is the inside bottom surface, upon which the dough sits, glazed (slick) or unglazed ceramic?

--

I have a set of 4 clay baking vessels that are shaped like flower pots.  No cover.  Claimed to be food safe clay. (I would not trust clay flower pots from the garden store.)  And no holes on the bottom like a flower pot.

They came un-glazed, inside and out.  The instruction book said to season them with oil for the first several uses.  They are nicely seasoned now, and only need a very thin coat of oil, if any.

I used to make extra large size muffins with them.  I need to dig them out and try muffin shaped bread.

dbazuin's picture
dbazuin

It is glazed.

The also have a unglazed one but that one is sold out right now. 

Benito's picture
Benito

Super result, I’m sure you’re quite happy with that second bake.

Benny

dbazuin's picture
dbazuin

Very happy yes. 
I most confess it is not sourdough I did have the time for that and I did not want to wait to the other day to give it a second try. 
It was lovely with some jam on it. 

dbazuin's picture
dbazuin
Benito's picture
Benito

Wow super oven spring for 50% whole grain.

Benny

dbazuin's picture
dbazuin

Yes this springoven realy works. 

Edo Bread's picture
Edo Bread

Looks really nice - glad you are happy with the results. I am curious (might have missed this) how much water is put in the channel? Because that could add a significant change in steam compared to just dropping it in a cloche or dutch oven, I wonder if they give an details on amounts and what to expect based on them?

Thanks for posting really interesting product I had not run across before - hope you give some more details.

dbazuin's picture
dbazuin

The recommand 150 gram.  But for the last loaf I tried 120. You need to hold very steady horizontal to not spill some of the water. 

barryvabeach's picture
barryvabeach

Nice, and thanks for the follow up to confirm it is still going strong. 

dbazuin's picture
dbazuin

Now it need to cool for a while. 

dbazuin's picture
dbazuin