Hello everyone, recently I’ve started using deck oven brand Salva. Only few days I have been playing with temperatures also steam and % used for top and bottom heat but every bread came out so small and not open crumb I’ve searched on internet and yet I know every oven have different manual etc but still trying to ask for advice on beggining and little start for me. Cheers for any help advice ✌️
For bread, usually use only bottom heat. top heat will set the crust too soon. There was another similar thread from within the past week or so.
Post some pics and more info on recipe, process, etc.
http://www.thefreshloaf.com/node/64854/deck-oven-problems-steam
see if any info here is helpful.
Thank you for your help I will post my results here is what I’m trying for today I had some forgotten loaves at fridge so will see whats up whit these✌️
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Hi Eyveh,
could you share your experiences with the oven please? I am looking for an oven and Salva is one of the options. I would really appreciate if you can say how do you like it so far.
Thanks
Robert