4 of the 6 from this weeks bakes are done and going out the door. I’m also posting photos of my bread and oven set up at the 10 minute mark, the 20 minute mark, the 30 minute mark, the 40 minute mark, and when I pull it out at the 45-50 minute mark… I have a really cheap oven that has tons of h9t spots, so I turn mine every 10 minutes on the parchment paper. The top shelf is a pizza steel, the shelf below it is a 1/2 sheet pan full of water that is just bubbling in an oven at 475.






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Richard, I think it's time for a new oven.... https://pleasanthillgrain.com/rofco-...gn=Rofco%20B40
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See, now you're talking.
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Of course they would be 'Sold Out'! I mean, Covid, supply chains, folks like Richard......
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I'm sure we can find you one Dr. Pepper
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Dr. Pepper thought you may want to see and share with your daughter, this is a big steam oven bake
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Richard, so you bake one at a time? We have a Wolf steam oven (unfortunately not inexpensive) which would be great, if only I was along that path. I have offered its use to our daughter. She has been skeptical since she has been using the Dutch oven, but maybe your bakes will change her mind. I'm keeping her updated on your posts. She is amazed by your results.
Learn more about the Wolf 24" E Series Transitional Convection Steam Oven CSO2450TE/S/T. Product features, specifications and downloads available here.
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That’s awesome! I think she should take you up on that offering. If she is on fb, have her follow my fairchild kitchen page, I’m going to start sharing more steps that I take in my bakes that I feel matter, in my process that is. Not the "right" way, just my way.
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I think how I set up my steam oven came from understanding humidity in smoking, and it’s effects on internal temp relationships.Last edited by Richard Chrz; August 28, 2021, 10:59 PM.
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