August 7, 2014 - 10:29am
oven question
My wife has been making sourdough bread and we sell some at farmers markets etc.. She uses a normal home oven and dutch ovens. I have the opportunity to get a Duke E series convection oven very cheap. Would this be a good oven for making sourdough bread? Any tips for use vs a standard home oven? Would she still need to use the dutch oven? Thanks in advance. This is a great website
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One reason for the dutch oven is that it is an efficient way to trap steam coming off the dough, which helps make a great crust. There may be other ways that steam can be generated, such as using a pan and water, but whether they will yield a bread like she gets with her dutch oven, I don't know. Is there no opportunity to try the oven out before you buy it?
I am a fan of the good old Dutch Oven, my breads have wonderful crusts , works every time.
I tried the baking Stone but it is just not the same in my opininon.
As David Esq. alreayd asked, if would be good if you could give the oven a try.
If you are going to use an army of Dutch ovens, then the convection oven will work just fine. Every type of oven acts uniquely from all other ovens, with every type of bread. If you are baking bread in bread pans or dutch ovens, then the duke oven will likely work just fine.
Jeff