April 30, 2021 - 8:11pm
modding my gas home oven
Well that is my current setup. and
this is what I get from it.
i was thinking in buying a baking stone, actually two, put one in the ovens floor, and the second one in the middle rack, so I can double the production in one go.
the question is: somebody out there have done sometime like that, would this work?
Or maybe just buy one stone to keep the temperature in the oven stable, because I'm doing 4 baking block back to back,
and I'm steaming for 25 min, remove steam and it's take an HOUR to finish the baking, and after that I'm giving the oven some 20min to recover the heat.
Any suggestion are welcome, traying to take the best out of what I have, until saved money for a deck oven.
Thanks
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Nice Loaves! Are you currently baking 9 at a time?!!!
I’m practicing a method that I learned about from Ferment Boulder that involves two combo cookers on the bottom of the oven and a baking stone on the top.
After preheating the oven two loaves are placed in the covered combo cookers for 20 minutes then gently removed and placed on the baking stone for 20+ minutes and two more loaves are put into the combo’s.
In theory once it gets going 4-6 loaves can be baked every hour or so with very little downtime spent recovering heat.
On the bottom rack I placed a 14x20 baking steel covered with a 15x21 pan that creates a thin pocket of air which prevents the combo’s from burning the bottoms of the loaves and also acts as an additional heat sink in regulating the oven temperature.p
So far I’ve only practiced it with two loaves at a time but with good results!
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I did the "baking stair" (that's how I call it) put one in a DO ( I only have one DO) after 20 min remove and put it over a tray for finish, and put a new one in the DO repeat. I find doing that I little exhausting, opening the door of the oven I feeling the heat every 20 min, followed by open the fridge to take out the dough.
I'm baking 6 at a time, they weight 640g before bake, 6 is what I can fit in the tray I have.
Would a baking stone help in the recovery heat time?
Also I'm thinking about change the oven insulate, I don't know if it would worth the investment .
So your currently baking 6 at a time on a sheet pan and streaming from the bottom getting what looks to be great results! Thanks for sharing this! I’ve also been looking for ways to bake more loaves in less time to conserve energy.
From your picture it looks like there’s not a lot of space around the top pan for air flow on all four sides. But maybe it’s just the picture?
If I understand your original question correctly your thinking about trying to bake 12 mini loaves at a time on two levels and baking a total of 48 loaves in like 4 hours! Now you’ve got me curious if anyone else in TFL community has pulled this off?!
Depending on the dimensions of your oven I couldn’t imagine how using two stones wouldn’t improve the quality of each bake and retain heat during transfers. I’m assuming you originally meant placing the stone on the bottom “rack” and not the oven floor?
Outfitting your oven with baking stones or steel will affect how long it takes to initially preheat your oven and may also radiate more or less heat into your loaves. So I’m sure there will be some learning curve.
Somewhat unrelated but Chiew See recently posted about her experiments with steaming her oven on her IG account Autumn.Kitchen and her method kind of resembles Rofco’s configuration of steaming from the side. I wonder if anyones used the Rofco Steam pods in their home oven?
Looking forward to seeing you pull this off! Please keep us posted!
* I’m assuming you originally meant placing the stone on the bottom “rack” and not the oven floor? *
the original Idea was on the floor, but as idaveindy said, that won't work.
may be I will change the insulate for starts , meanwhile I start looking for a stone to see if that help with the baking times
So it’s taking 25 minutes to steam the 6 loaves and another 60 minutes to finish baking? That does sound suspiciously long! What temperature are you baking at? When you mention “oven insulate” are you referring to the seal on your oven door?
Is there at least 1” of space around that top pan in the picture on all sides to allow enough air to freely flow in your oven? If not that’s your problem. The largest pan that fits in my oven is 15x21” and even that is pushing it.
What temperature are you baking at?
280c when a put the dough inside and pour water, then remove steam and bake for 220c
When you mention “oven insulate” are you referring to the seal on your oven door?
I'm referring to the insulate inside the walls of the oven
** Is there at least 1” of space around that top pan**
No space it's pretty tight, I have a smaller one, I'll try with that and check the time, if reduce, I think I'll cut the edges of the big one, so the air can flow
"i was thinking in buying a baking stone, actually two, put one in the ovens floor, and the second one in the middle rack, so I can double the production in one go."
This depends on how your gas oven is designed...
If the gas flames impinge directly on the floor plate, it will be super-hot, and in that situation, you don't want to place anything on the floor of the oven. A baking stone there would rise in temperature far higher than the desired air temperature. It would also interfere with the normal internal heat flow, as a stone would not re-radiate heat as the metal would.
Sounds dangerous.
Please read your gas oven's manual to see what it says about placing anything on the oven floor. If you don't have the manual, they can be easily found online by searching on the brand name, the model number and "manual."
Good luck, and be safe!
*Please read your gas oven's manual to see what it says about placing anything on the oven floor. If you don't have the manual, they can be easily found online by searching on the brand name, the model number and "manual."*
The oven come with the house and is a very old Across ( I think), maybe 40 years old or more.
If I understand correctly I should put the stone in the first rack, or find something to place it near the floor but not over the floor directly, because the flames impinge directly on the floor plate.
The deck oven, don't they heat the stone directly ? or is the metal floor that would be the problem with the stone over it?
I saw this last night on Youtube about that. It's a King Arthur video that talks about using gas and electric, pros and cons and how to get steam in there: https://www.youtube.com/watch?v=MYL9Y0IOR6k
Long story short, use a dutch oven or inverted pan on top, Gas ovens vent way too much and if you cover the vents you can damage the display (and you don't want gas building up). My oven has both top and bottom burners, so no putting a pan on the very bottom either, maybe the bottom rack. If I want crusty I use a dutch oven. I have seen stainless steel bowls at the thrift store from time to time, so those could work if you use a baking stone (or tall hotel/catering/chaffing pan on top).
If you even drop a drop of water on that glass door (or light bulb) it will break.
before I pour hot water over the lava stones I cover the glass with a towel. the oven doesn't have a light bulb neither a display no worries in that :) , this oven only have one burner in the bottom.
I have used a Dutch Oven (I only have one) with great results, but right now I'm about "open bake", so I can bake 24 loaf in less time, and have some sleep