Do you really have a very small oven? If you do, then maybe you can help me. My own oven (large) kicked the bucket, and now I'm using a small countertop convection oven and I need to bake some bread, one loaf, obviously. Can anyone help?
What do you want to know? It preheats faster, bakes about as long and watch out for hot spots. Check the instructions for use with alu-foil. Steaming can be problematic. :)
I really wanted to know IF it could be done, and I gather it can. I thought the non-use of aluminum foil had something to do with drips or splatters when roasting something. I've been going quietly mad not baking any bread, and I'm at the point of desperation. What I want to bake is oatmeal bread, difficult to buy around here. Do you lower the temperature by 25 degrees with a convection oven?
We can't have you desperately longing for bread now can we... So after all these years, you're still a mini oven bread virgin? You've waited long enough! Go for it! :)
lower temp. when a fan is blowing
Get the loaf as low as you can into the oven. I have had to set a trivet or cooling rack on the bottom as oven racks were too high.
Got a photo of inside oven?
I have often tented the top of a browned loaf to prevent burning it. Depends on the inside set up. I've worked with about 5 different electric mini ovens since TFL.
in mince for steam - works great, The top of the bread can get close to the top element if it really springs so I either turn the whole loaf over or cover with foil. I keep the size of the loaf to no more than 85 g too so the steaming cups will fit in opposite corners. Nothing puts blisters and crust on bread like the mini oven.
because the air in the oven is moving, it bakes at lower temperatures saving energy. Not lowering the temp makes the oven hotter, or at least the dough will perceive it as such.
This seals with a lever to hold all steam in. It is actually a toaster oven, roaster, rotissery oven as well as a baking oven. It can be used under pressure or normal. The brand is Wolfgang Puck Kitchentek Novopro oven. Here is the link:http://puckoven.com/
I'll probably put the oats a whiz or two round the food processor; that's what I did with an Irish recipe for oatcakes. I'll make the bread tomorrow. I got stuck trying to unblock the kitchen sink this afternoon, but I am so looking forward to real bread again!
What do you want to know? It preheats faster, bakes about as long and watch out for hot spots. Check the instructions for use with alu-foil. Steaming can be problematic. :)
I really wanted to know IF it could be done, and I gather it can. I thought the non-use of aluminum foil had something to do with drips or splatters when roasting something. I've been going quietly mad not baking any bread, and I'm at the point of desperation. What I want to bake is oatmeal bread, difficult to buy around here. Do you lower the temperature by 25 degrees with a convection oven?
We can't have you desperately longing for bread now can we... So after all these years, you're still a mini oven bread virgin? You've waited long enough! Go for it! :)
lower temp. when a fan is blowing
Get the loaf as low as you can into the oven. I have had to set a trivet or cooling rack on the bottom as oven racks were too high.
Got a photo of inside oven?
I have often tented the top of a browned loaf to prevent burning it. Depends on the inside set up. I've worked with about 5 different electric mini ovens since TFL.
in mince for steam - works great, The top of the bread can get close to the top element if it really springs so I either turn the whole loaf over or cover with foil. I keep the size of the loaf to no more than 85 g too so the steaming cups will fit in opposite corners. Nothing puts blisters and crust on bread like the mini oven.
Happy baking
is too. So i don't lower the temperture on mine when on convection. Same thing with my big GE too!
because the air in the oven is moving, it bakes at lower temperatures saving energy. Not lowering the temp makes the oven hotter, or at least the dough will perceive it as such.
This seals with a lever to hold all steam in. It is actually a toaster oven, roaster, rotissery oven as well as a baking oven. It can be used under pressure or normal. The brand is Wolfgang Puck Kitchentek Novopro oven. Here is the link:http://puckoven.com/
How does it bake bread?
rather well on small loaves. I don't need extra steam.
fit into the mini oven? ???
Might be fun to experiment...
an abelskiver pan, Mini?
http://www.thefreshloaf.com/comment/123880#comment-123880
I don't even know where my abelskiver pan is, but I thought they were supposed to be used stovetop anyway. Maybe finished in the oven?
Calls for medium oatmeal, so I assume that means the steel-cut oats?
says on my bag: "World's Best Oatmeal" "also known as pinhead oats or Irish oats"
Hard little oat chunks if you ask me. Sounds like they "fit the bill." Do you soak or cook them first before adding to the dough?
Is "Cob" coffee oatmeal brown? ale?
I'll probably put the oats a whiz or two round the food processor; that's what I did with an Irish recipe for oatcakes. I'll make the bread tomorrow. I got stuck trying to unblock the kitchen sink this afternoon, but I am so looking forward to real bread again!