Bread - What are you baking today…..
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That is what they do. It goes from the basket onto either the peel or the Lazy Susan (useful for complex patterns), then onto the steel in the oven. The doughs deflate meaningfully, but the steel creates a long even oven spring.
When I started using the steel I was scared to death when my dough went in the oven as it had deflated so much. The height tripled every time.
The spring had already started on these:
And they turned into these:
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Cool that’s interesting… so it’s all about the steel. A pizza stone won’t work, right? Will we see some patterned loaves soon? You can probably start with an easy wabash and then some crazy checks?
Haha… I’m tempted to have a go at some patterns. But I’m also tempted to go back to baking without the steel if it my sourdough fails to split tomorrow.
The advantage with a steel over a stone is that in standard electric ovens the steel gets much hotter, much quicker.
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Cool that’s interesting… so it’s all about the steel. A pizza stone won’t work, right? Will we see some patterned loaves soon? You can probably start with an easy wabash and then some crazy checks?
Haha… I’m tempted to have a go at some patterns. But I’m also tempted to go back to baking without the steel if it my sourdough fails to split tomorrow.
The advantage with a steel over a stone is that in standard electric ovens the steel gets much hotter, much quicker.
I see… therefore the steel should be a good option for pizza too... with bread I will stay with my cast iron pot for the moment
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As long as a put the dough in the proofing basket (though I have started using a bowl and a floured tea towel) seam-side down, I always get a split whether I use a stone or a Dutch oven….
That is the weird thing. Before the baking steel I was the same, and that was baking on a regular oven tray that wasn’t even pre-warmed. I was using foil hats however, to keep the steam in, which is a non-starter with the steel, so maybe that was this difference.
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I see… therefore the steel should be a good option for pizza too... with bread I will stay with my cast iron pot for the moment
I think pizza is the best use for the steels. I’ll be making some tomorrow so I’ll let you know how it goes.
I have the steel because the wife bought it for me. When we move into our new house I am investing in some cast iron pots.
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I see… therefore the steel should be a good option for pizza too... with bread I will stay with my cast iron pot for the moment
I think pizza is the best use for the steels. I’ll be making some tomorrow so I’ll let you know how it goes.
I have the steel because the wife bought it for me. When we move into our new house I am investing in some cast iron pots.
Cool… what dough will you use for pizza tomorrow?
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Sunday bake was interesting. Beautiful airy sourdough (two country blondes, two country browns), but no split with the steel despite a lot of spring. Something about the thermodynamics just means it doesn’t happen. I’m considering going back to the old way…
Very pleased with the pizza I made on the steel. Used a Biga for the base. The heat was such that they cooked in 5 mins and at one point the oven stopped working as I obviously tripped som internal sensor. I had to cool it down a bit before I could bake more pies.
Proscuittio, pine nut kernels and pesto:
Diavola witj mushrooms:
I had major problems getting the pizza to leave the peel. It is stainless steel and I have no issues launching bread with it but despite liberal amounts of flour I need to practically scrape the pizza into the oven.
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Oh that pizzas look great… I am doing a Biga bread right now and pizza tomorrow. The breads look great too, very nice and airy crumb.
I was making seven of them for seven people and was all moving pretty quickly, so I didn’t get snaps of the crust, or even the best pies, but it was indeed airy and delicious.
