RofcoB40

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gopfem on 5 Feb 2016 at 00:35

I bought that oven about 2 years ago and it started tripping after the xmas break. The company says that if i 'wish to bake special dough like this one (containing more than 57% water) than it is recommended to open the steam vents in the door from the start so most humidity can already escape. The dough is just too wet and all humidity gets into the insulation inside the oven which causes a short cut in power after some time.'

Has anyone else got experinece with this?

Any comments eagerly and gratyefully awaited.

Michael.

I've been baking in a B30 for 2.5 yrs now with no similar issues, I have two steam trays and have never baked a loaf with lower than 70% hydration. I always start with the steam vents closed. I bring the shelves up to temp with the steam trays in place. I pour boiling water into the trays and close the door with the vents closed for 3 minutes. I prep my dough and slide it into the oven as quickly as possible and shut the door, still with the vents closed. Depending on the loaf, this is left for 8-10 min. At this point I open the door, remove the steam trays and open the vents. All baking from here is done with no steam and with the vents open. The only time I waver from this method is when using a Pullman Tin or a covered pot.

if you got my email on the real bread list? Any joy yet?

-Gordon