January 23, 2011 - 10:48pm
Anyone Adding Steam in a Breville Smart Oven ?
I just purchased a Breville BOV800XL Smart Oven. I've roasted chicken and baked quick breads in it with wonderful results.
I bought a 12.5" diameter terra-cotta clay saucer and it worked great with Pizza. As well as any oven stone I've ever used.
I'm on to my first sourdough boule tonight and was trying to decide if I should/could add any steam. I put a small ramekin in and preheated it with the clay saucer for a half an hour. When I added the bread I put a couple of ounces of water in the ramekin. I can't really tell how much it might have helped. I removed the ramekin after 10 minutes and there was just a little water left in it. I then turned on the convection fan.
Anyone else trying adding steam in their Breville oven ?
I set a coffee cup in the corner of the rack and put hot water in it. when I preheat the oven. When I am ready to put the bread in I add some more boiling water to the cup, put the bread in and shut the door. Dook the cup out after 15 minutes and just left the temperature alone. I didn't switch to convection though I thought about it. Not sure why I didn't. No idea if it helped or not but the bread came out great. Only problem I have had with baking bread in the Breville is that when I do a loaf in a bread pan I always need to remember to put a piece of aluminum foil over the top about half way through baking or the top gets too brown before the bread gets done. Just be sure the cup can take the heat.
Thanks for the reply. I'm using steam for the first ten minutes now and it is making a difference in the rise I get. I keep the convection off during that time and then depending on the bread I turn it on for part of the baking time.
Pretty amazing little oven and it's certainly easy to get good bread in it.
I know this post is really old, but I was wondering if you guys think that the Breville would be a great alternative to a normal/home oven. I'm really getting fed up of my crappy apartment oven: broken oven door, gaps & holes everywhere, erratic temprature changes. I added the Breville oven to my shopping list & want to save some money to buy it.
A couple question before I finally committ to buying one...
- what are some baking limitation you have with the oven (other than size)?
- also, how high does the "bake" setting go? would i be able to make hearth style bread in the oven?
Thanks! Cordially, Ray
mini oven and take it outside in the AZ summers to bake in. It has a 12" square surface for baking. It makes everything as well or better than my Big GE. I steam in it using one, or two if they fit, steaming cups. I even make 12"baguettes in them or any other bread that fits in 12". I use the bottom of the broiler pan that comes with it and overturn a SS bowl over the bread to cloche it. Anything in a bread pan fits. I also put water in the bottom of the broiler pan and used the vented top to bake bread on all time to. It roasts, broils, bakes and has convection for when the steam comes out. It is the best performing appliance I have ever bought and worth the $99. I'm looking for a small DO to fit in it. All mine are too big.
This is an old thread but thought this might be of interest. I am pushing the limits of this little convection oven. I’ve tried all the steam suggestions mentioned but just wasn’t getting the ear lift I want. I got this idea watching DanAyo’s pressure cooker external steam setup. I was wondering if I could do something similar and low and behold my Gaggia espresso machine is sitting right next to my oven. Light bulb moment and a foot of PTFE high temp tubing and away we go. I’m also using 4 x 6” thick baking tiles on the bottom rack. Will see how things turn out!
I have the Breville Smart Oven Air (BOV900BSS). I bought it two years ago to bake breads and it works really well. I am also trying to figure out how to add steam. I like the idea above with the coffee machine but I don't own one (or drink coffee). Are there any other ideas on how to add steam. There isn't much space to put a tray below the bread with water and not have the bread be too close to the top elements.
To avoid the issue with the bread getting too dark at the top, I put one of the shelves at the highest position and put foil on that. I remove it towards the end of the bake to allow to bread to get some color.
Love the Breville - I use it exclusively and store pans in the oven - for baking bread I so far use two methods
1. bake in a cast iron dutch oven with a lid - dough at 65% hydration - after the bulk and pre-form, forming the boule, it goes into the dutch oven with lid on for the last 20 min. rise - then score, spray well with cold water, lid back on and into the cold oven - 450F for 55 min. - ready when reaching 210F internal temp
2. french baguette - 80% hydration - 350g. flour for two 9 inch baguettes - when formed and in a couche for the last 20min. rise, I start the Breville at Bake/480F - baking stones in - when ready to bake, flip them on parchment paper, spray with cold water, score and in the 480F oven for 20 min. - I spray again for some extra steam - after 20 min, lower the oven at 400F for another 15 min max. I get the oven rise and they come out OK but .... I did try to cover with one of those aluminum pans but the bread sticks and is a pain to take them out so, no good. My next attempt will be with a bunch of pebbles placed in a small long & thin metal box that is placed between the two baquettes - when placing the baguettes in the oven also pour some water over the hot pebbles - I'm still looking for the metal box ... :)
Checkout my post on baking on stove top in a dutch oven and then finishing it in the Breville.
Thanks! I've been using the dutch oven, but pre-heading it first. I'll check out the link.
This thread won't die! I just want to add that I use a rectangle stone on bottom shelf. For the steam, I pull the crumb tray out a couple of inches, pour boiling water in it, then close it again. It works fantastic.
After however minutes of steam you want, I pull the tray all the way out to dump off any water that may still be in there, replace it, and open the door a bit for a moment to let out steam.
The crumb tray will buckle a little as it is a lot hotter than the water, but I've done this dozens of times and it s not a problem. Looking through the window, the steam is invisible, but you will see some come out the top of the door. This method is way simpler than what I have to do in my regular range oven occasionally.
I can't believe the timing of your post on such an old thread...this is not even a day old! I'm thinking about getting a Breville, and saw the crumb tray in a video. I wanted to know if anyone was using it for steam EXACTLY like you have been. Your comment is all I needed. Off to the store! Thanks!
PS: I'm actually amazed this isn't a more common topic among sourdough / Breville owners. Seems like a no-brainer!
Plus it has a proof feature.
Serendipity is a thing.