New Oven-HELP!!!!
I have a new oven that I used for the first time this past weekend for baking. I did french baguettes following Reinhart's recipe. They turned out "OK" but I am not sure what I need to adjust. They failed to get the nice golden brown color to them, although they were the perfect temp inside. I did the steam method once first in the oven and followed all steps accordingly. I am ready to do some sourdough tonight but would like some input.
Here are the mode descriptions from the manual. I used the BAKE mode for the baguettes. I'm thinking for all breads I should probably go for the True Aero?
TRUE AERO: fan plus fan element
A concealed heating element surrounding the fan in the rear of the oven heats air,
which is then blown into the cavity. The consistent temperature ensures baking is
well risen and evenly colored. Cookies are crisp on the outside and chewy in the
middle, meat and poultry are deliciously browned and sizzling while remaining
juicy and tender. Casseroles are cooked to perfection and reheating is quick and
efficient. TRUE AERO is the function to choose for multi-shelf cooking and complete
oven meals. TRUE AERO is excellent for baking angel food cake.
AERO BAKE: fan plus upper and lower elements
The oven fan circulates hot air from the top outer and the lower concealed
elements and distributes it around the oven cavity. Food cooked using the AERO
BAKE function tends to brown more quickly than foods cooked on the traditional
BAKE function. Use AERO BAKE at a low temperature -125 °F (50°C)- for drying fruit,
vegetables and herbs.
BAKE: upper and lower elements
Heat comes from the top outer and lower concealed elements. BAKE is the
traditional baking function, ideal for cakes. If baking on two shelves, arrange dishes
so no item is directly over another. BAKE is ideal for foods that require baking for a
long time or at low temperatures, like meringues and rich fruitcakes.
AERO PASTRY: fan plus lower element
The fan circulates heat from the lower concealed element throughout the oven.
Excellent for sweet and savory pastry foods, for moist breads and brownies and
cookies that you want extra chewy.
PASTRY BAKE: lower element
Heat comes from the lower element only. This is a traditional baking function,
suitable for recipes that were developed in older ovens. For best results, bake on
only one shelf at a time. It is perfect for foods that require delicate baking and have
a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does
not require direct heat and browning on the top.
I know this is a lot of info, but any help would be appreciated.
THanks,
Loafgirl
Comments
Hi, Loafgirl.
I take it that the baguette crusts were too pale. If that's true, you may need more steam and/or a higher oven temperature.
Did you use a well-heated baking stone? What temperature did you bake at and for how long? Have you checked the accuracy of your oven temperature settings with a reliable oven thermometer?
David
Exactly, they were too pale. I think I was a little hesitant to go crazy with the steam being that the oven is so new! I guess I was afraid it would have dirtied it or something! LOL!
I did the sheet pan at the bottom of the oven during the preheat, followed up with a cup of boiling water poured on it as I first put the bread in. Then the 30 second sprays on the sides for the first minute or two. Temp was at 500 and that's all the hotter she goes! I would hope that the temp would be right! If not, we wasted a lot of money on a good oven!
Thanks for your insight. I think I need to just keep at it, and not be afraid of the steam!
Loafgirl
Sounds like you will have to do the steaming thing and remove the pan after the first 10-12 minutes into the bake.
If you pre-heat use both the AERO (convection) with upper and lower heat. (This will make a smoother transition in heat temp if you switch to convection only during the bake.) I recommend preheating a lower tray with lava rock. (lava rock is sold where gas grills are sold) Some ovens have a steam lock if the AERO and lower element are both on. Check if you have it and if so, use it for the baking especially the steaming part.
Turn the oven off to prevent AERO function from blowing all your heat out of the oven when you open the door. When the fan stops turning...
Open the door and pour one cup of hot water on the hot lava rocks. (cover oven window with a towel to catch any drips which could crack your window) Quickly add tray with loaves remove towel and close door. Turn the Aero function back on with lower heat. No need to open and spray oven.
After 10-12 minutes turn AERO function off. When fan stops, remove lava rock tray and rotate bread pan. Close door, turn AERO back on reducing heat if needed. Finish baking.
That's one way to do it. Your oven may have special instructions while using AERO function. Like automatically stopping the fan when the door is cracked open etc. or a special chapter for steaming.
Another way is to cover the loaves with a freshly rinsed roaster pan or stainless bowl, one that fits flat against the baking tray or stone. Then the lava rock pan can be eliminated and the roaster pan traps in the bread's own steam for the first 12-15 minutes. No need to add more steam. Remove cover (releasing steam) and rotate loaves. Reduce temp and finish baking.
These are just a few ideas I've come across. See if they might work for you.
Mini
I have a stinky oven (electric) so I'm always perusing TDL looking for tips to better my loaves. I came across a long list of tips that were brilliant- I wish I had bookmarked them. One was about browning the loaves and creating a deeper crust that bleeds into the inners of the loaf. It actually just suggested turning your oven off at the end of the cooking time and letting the bread sit for 3-5 minutes in the oven. It made a HUGE difference in my breads; they look so much more professional and have more depth of flavor from the darker crust.
My oven also has a convection setting, although I have no idea how to use it when it comes to baking...if you experiment and have time, post your results! I'd love to know if it's possible to make good bread in convection mode.
Thanks for the insight. I just found out that our new OR system has also been the problem. Although our kitchen looks great, it has not been good for the bread. As soon as I get my dough on track, I will gladly post my results.
Again, thank you. I almost gave up on my bread baking after tonight....See my recent post from earlier tonight.
Somewhat a relieved loafgirl.