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Door On or Off for Bread Baking - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Door On or Off for Bread Baking

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  • Door On or Off for Bread Baking

    When bread baking in the WFO should the door be used or is it better to go without it? Any difference in the finished product using each?
    Last edited by heliman; 12-04-2010, 05:59 AM.
    / Rossco

  • #2
    Re: Door On or Off for Bread Baking

    All coals out , mop the floor, load the bread, Put on the door.

    After my firing I rake out the coals and put on the door for about 1-1/2 to 2 hours. This regulates and evens out the heat. Then I pull off the door and mop the floor then I load my bread. I start off (with most bread) about 10 minutes after closing the door and check the bread then assess how much longer from that point. Bread is done when the bottom of the bread has a nice hollow sound when you tap on the bottom or you can also assess the brownness to the crust but that all depends on oven temps

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    • #3
      Re: Door On or Off for Bread Baking

      Hi Rossco!

      You need lots of humidity during the first half of the bake to get a great crust which is why so many bakers talk about steaming conventional ovens. If you don't use the door you will get a pale and possibly burned crust instead of the golden or mahogany crust one normally aspires for. Conventional bread (not flatbread) in a fired oven is IMO simply awful. You like to experiment. Try it each way and post the results! I should note, however that for my 1 meter oven I need about 15 pounds of dough to get the crust the color I want. Kimmerson is doing pretty well with about eight. But it takes a lot of moisture to get the right look. One or two loaves won't cut it and spraying the heck out of the oven has problems too for it really cools the oven off.

      Good Luck!
      Jay

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