December 31, 2010 - 6:59am
Help for New Oven
The kitchen side of my facility just purchased a Woodstone gas Fire Oven.
We have been making lots of pizza, and traditional savory items in cast iron pots and plates.
It is now time to experiment with bread. It has been over 40 years since I have used an oven that gets up to 700 degrees. Any suggestions on baking bread in it.
Position for lower temperature (500F on oven floor)
Maybe a small pan of water just inside the door.
I usually bake bread after the oven has cooled down to wall temps of about 450°. In a commercial setting, where the oven is constantly fired, this will probably mean first thing in the morning.
Full load reduces or eliminates the need to steam, but a fine mist sprayer sprayed over the loaves (not directly on the hot surfaces) works well.
Another option may be to bake in dutch ovens to temper the oven heat and keep the loaf up off the (too) hot floor. Never tried it personally, but it may be worth a shot.
I bake bread with a floor temperature of 550° and ceiling temperature of 650° with no problems in my wood oven.
Are these temps read from an infrared thermometer?
I find if my temps are too much above 500F, it's a little too hot. That temperature is read 1" into the hearth brick and 1" into the arch. I usually like the two to be just a tinge over 500 for the first bake. (only three baking sessions under my belt though)
It is an infrared thermometer and it is not a bread oven but a 42" Tuscan oven.
The IR thermometer explains the difference in temperatures.
My oven is a pizza oven when I cook pizza in it and a bread oven when I bake bread in it :)