Hello gang,
It's been a while since I did breads in my WFO and I was new at it to begin with. I've forgotten a few things and need some help.
This question might do well in the breads thread... We'll see.
Once the oven is heat-saturated, coals & ash raked out, hearth swabbed, door closed... How long should it take for a 42" to regulate back to bread baking temps? I'm pretty sure I have not allowed enough time.
Also, if you're making bread there comes a time when the dough has to be shaped and set aside to final proof. Depending on how much dough there is, this can take a while. It's time away from the oven. Do you just make sure the oven is raging and hot before leaving it unattended for 20 minutes or so? I don't have a partner to tend to one aspect or another. Just me. I often get back to the oven after the dough is scaled and shaped and rising to find the fire low and needing a good kick up. I would be nice to not have had to leave it at all, but...
Thanks all
Kim
It's been a while since I did breads in my WFO and I was new at it to begin with. I've forgotten a few things and need some help.
This question might do well in the breads thread... We'll see.
Once the oven is heat-saturated, coals & ash raked out, hearth swabbed, door closed... How long should it take for a 42" to regulate back to bread baking temps? I'm pretty sure I have not allowed enough time.
Also, if you're making bread there comes a time when the dough has to be shaped and set aside to final proof. Depending on how much dough there is, this can take a while. It's time away from the oven. Do you just make sure the oven is raging and hot before leaving it unattended for 20 minutes or so? I don't have a partner to tend to one aspect or another. Just me. I often get back to the oven after the dough is scaled and shaped and rising to find the fire low and needing a good kick up. I would be nice to not have had to leave it at all, but...
Thanks all
Kim
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