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Teeth Breaker ... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Teeth Breaker ...

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  • Teeth Breaker ...

    I have been fiddling around with some basic French bread using flour, water, yeast and salt.

    Everything goes acording to plan and it bakes in the electric oven at 230 degrees and I have a water pan in the oven, plus spray with a bottle when dough is placed in the oven.

    I have tried several different flours, temps (half at 230, then dropped to 190) and it looks great, rises ......... BUT ... the outside is like iron. What could be the problem?

    Rossco
    / Rossco

  • #2
    Re: Teeth Breaker ...

    Rossco
    A bit more information. What size are the loaves and how long are they taking to bake? How are you shaping them, baguette or boule or other. Generally my first thought in regard to a very hard crust is too long a bake time at too low a temperature. Certainly lowering the temperature is a bad idea. 230C is about 450F and depending on the shape and weight it may be in the oven too long. A shorter hotter bake(relative to size)seems to give us the results we expect.
    Hope this sheds a bit of light.
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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    • #3
      Re: Teeth Breaker ...

      Thanks Dutch ...

      Baguettes 2 x about 30 cm long x 6 cm wide.

      Baked 20 mins / turned tray around - another 20 mins the other side. Yes 450 F (230 C) is where I started at (used IR gun to get the temp correct), before dropping it to 200 C.

      What sort of time / temp should these be baked? They look really great but are quite heavy and the hard outer shell makes them almost inedible....

      Rossco
      Last edited by heliman; 01-11-2010, 03:21 AM.
      / Rossco

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      • #4
        Re: Teeth Breaker ...

        Rossco
        When I said what size I should have said how much did they weigh. But, no matter. If they were baguette they definitely should have been baked hotter and shorter. 40 minutes is quite long. I realize these were not done in a WFO but our baguette generally bake in 8 to 12 minutes in the WFO. In the regular electric or gas I would say 20 minutes maybe but your baking temperature should be in the 525-550F range. As far as humidifying the oven I think in a standard oven a steam pan is your best bet rather than spraying. The oven is vented and the steam from the spray won't last long. So after such a long story and so slow getting back to you raise the oven temp and hopefully your bake time will be shorter and you may get the results you hope for.
        Good luck and all the best!
        Dutch
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

        Comment


        • #5
          Re: Teeth Breaker ...

          Thanks Dutch - I intend giving the french bread another go this weekend. More heat, less time .... hopefully better results...

          Rossco
          / Rossco

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