New flour and Jays oven technique.

[brickie in oz]

Re: New flour and Jays oven technique.

it may be easier if the oven is a bit leaky.

I do have a flue damper in the chimney, I may have to play around with that next time to have a "predicable" heat loss.

As always I welcome your input.

[brickie in oz]

Re: New flour and Jays oven technique.

Thanks Jay.
The oven after 5 hours of no fire is still at 320c, I did mop the floor about 4 times to clean, cool and add humidity prior to baking.

Here are some pics, the buns took 10 minutes and are cooked right through but slightly burnt, the loaves I havent tried but as you can see are burnt and flat, they took 20 minutes.
The hydration was around 65% and had a double rising, one in a cane banneton.

I have planned a lamb roast for tonight with veggies and wont need to relight the oven, I might give bread another crack tomorrow with out relighting and see how that goes.

PS:-
Im very pleased with the new flour I have got, I had one of the buns and it was delish...

PPS:-
I must also add that the ambient air temp at the moment is 31c

[texassourdough]

Re: New flour and Jays oven technique.

Hi Brickie!

You have highlighted one of my concerns of the (I think) super well-made/insulated ovens versus older leakier ovens. My oven loses about 50 degrees an hour when at 600 degrees. So I can project what the temp will be in advance. I think you have (from what I have heard) a really well made oven. Very low losses. And that is great for pizza but I have wondered if that was really good for bread.

Methinks a super insulated oven might pose a challenge for bread for it would tend to be too hot? There are workarounds and fixes but...it may be easier if the oven is a bit leaky.

Welcome your thoughts?
Jay


PS: In my experience mopping does amazing oven cooling/temp drop control.....
J

[brickie in oz]

Re: New flour and Jays oven technique.

I burnt the bread....

I flashed the oven up to 350c, took out the coals, let it equalise for 2 hours closed up but it was obviously too hot.
There was even a hot spot at the back of the oven as the bread nearest it is now a very dark brown..

This technique has lots of merit, I just have to work on my oven management skills a bit.

Next time.....

[brickie in oz]

New flour and Jays oven technique.

I got some new flour the other day that is available from Coles and Woolies supermarkets, it was recommended on another forum.
Laukes Wallaby Bakers Flour.

Bakers | Laucke Flour Mills

The results so far with a few buns looks encouraging, I did the buns while the oven equalises before I put the loaves in.

I followed Jays very helpful post about cleaning all the coals out first, a first for me as I usually leave coals in.

http://www.fornobravo.com/forum/f11/why-necessary-clean-all-coals-out-12491.html#post86639