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Re: Gus's Corner - Timo's Build
Here's another update on the oven. I made my first pizza. It was not what I thought it would be, but still turned out pretty good. I later decided that the recipe I had used included olive oil which burned the crust. The following try was with the Reinhart recipe which turned out fantastic.
The wooden peel I made from some left oven maple wood from another project. I rubbed it with some mineral oil to cure it a bit. I think I need to take the belt sander to it to get a thinner edge.
Here's some baguettes.
My father-in-law happen to have saved an old Teflon baguette rising tray from his days in working with certain restaurant chains. It only holds 5 loaves at a time, but it worked out well. Crispy, crunchy crust with a chewy crumb. Oven was too cool for a nice, all over browned top. Gives me a reason to try again next week. Also I over-proofed them. But for my first baguettes...me likey bread.
If you want to see a short, jittery movie of the first pizza in the oven, try this.
CecilB, I can only speak for myself and my cooking needs. I need an oven that will heat up fast and retain enough for 1-2 good bakes. With no additional thermal mass the oven heats up well in 1 1/2hours, but my oven is still curing.
There were many areas of craziness in doing this project so far. Just make it your own and do it your way, but read as much as you can and follow best practices as best you can.
Lars, I worked with a steel fabricator in town, maybe that's something you can try. He sold me the steel for the door for $15, the real cost($55) was in cutting it in the arch shape. That 304 stainless is tough stuff and am glad I had them do it. A lot of times there is steel left over from larger jobs and they'll sell it to you pretty cheap.
Timo
Here's another update on the oven. I made my first pizza. It was not what I thought it would be, but still turned out pretty good. I later decided that the recipe I had used included olive oil which burned the crust. The following try was with the Reinhart recipe which turned out fantastic.
The wooden peel I made from some left oven maple wood from another project. I rubbed it with some mineral oil to cure it a bit. I think I need to take the belt sander to it to get a thinner edge.
Here's some baguettes.
My father-in-law happen to have saved an old Teflon baguette rising tray from his days in working with certain restaurant chains. It only holds 5 loaves at a time, but it worked out well. Crispy, crunchy crust with a chewy crumb. Oven was too cool for a nice, all over browned top. Gives me a reason to try again next week. Also I over-proofed them. But for my first baguettes...me likey bread.
If you want to see a short, jittery movie of the first pizza in the oven, try this.
CecilB, I can only speak for myself and my cooking needs. I need an oven that will heat up fast and retain enough for 1-2 good bakes. With no additional thermal mass the oven heats up well in 1 1/2hours, but my oven is still curing.
There were many areas of craziness in doing this project so far. Just make it your own and do it your way, but read as much as you can and follow best practices as best you can.
Lars, I worked with a steel fabricator in town, maybe that's something you can try. He sold me the steel for the door for $15, the real cost($55) was in cutting it in the arch shape. That 304 stainless is tough stuff and am glad I had them do it. A lot of times there is steel left over from larger jobs and they'll sell it to you pretty cheap.
Timo
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