The Fresh Loaf

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Sourdough Baking in Deck Oven

Cincinbk's picture
Cincinbk

Sourdough Baking in Deck Oven

Hi, I've been baking sourdough bread in my electric oven using dutch oven and the result is very nice.

Then, I upgraded to deck oven with stone and steam injector. I was hoping for better result, but so far has been disappointed.

My bread tends to rise upward, but the width is relatively small. I don't get nice 'ear' anymore. And I have less blisters on the crust compare to before. I don't think there's any problem with the dough formula or the scoring because whenever I use dutch oven, the result would be great. Oh! And I've also tried to increase the hydration, but the result is pretty much the same.

 

Here is my deck oven setting:

Pre-heat for 30 minutes: top heat 230'C, bottom heat 250'C

First 20 minutes : top heat 230'C, bottom heat 250'C, dough spritz with water, then using oven steam injector twice in the first 10 minutes for about 5 seconds each.

Last 18 minutes : top heat 220'C, bottom heat 250'C

 

Would appreciate it if you could point out where things go wrong. Thank you!

 

ytm's picture
ytm

Have you tried turning off the heat during steaming?

Not sure about the science behind it, but it seemed at least to work in this video.

idaveindy's picture
idaveindy

Welcome! Glad to have you aboard.

You might find some useful info in this thread:

https://www.thefreshloaf.com/node/64854/deck-oven-problems-steam

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Also, photos of your loaves will help diagnose what's going on, both exterior (top, side, bottom) and crumb.

And a link to the oven's web page at the manufacturer might help. Or else maybe a photo.  Someone might be familiar with it.

Robertob's picture
Robertob

Hi,

I also went from DO to a deck oven.  I preheat at 250C for 2 hours but then turn down to max 200C or less once the dough is in and has been steamed.  I think 230 onwards is too hot and will dry up the crust too soon.

albacore's picture
albacore

You could ask the question on Bakers 4 Bakers, where more members will have deck ovens.

Meanwhile, you don't mention your oven vent - I presume it has one and you are running it closed for the first 15-20 minutes of your bake?

Are you steaming immediately the loaves go in?

Have you tried a dry run to check how well sealed your oven is? Heat oven, inject steam, stand 10 mins, open door and see if steam still comes out?

 

Lance