#11  
Old 09-21-2009, 01:34 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: First food from the oven

I've only tried it once in the WFO, and by the time I got it in there my temp was about 425-450 which I don't think was hot enough. However, the other variable on that attempt is that I was trying to do a sourdough version using my own culture vs. using yeast so that might have had something to do with my issues. Basically, not much oven spring and not good color. I think it was a combination of both factors:


If anything, I would err on the side of too hot an oven and then go by internal temp for baking time. You can always pull it forward into the landing a bit if the crust gets too dark before the interior is done.
And fyi, I have never had to steam the oven to get good spring. Here's my most recent indoor oven batch, with the wfo stuff in the back for comparison.

and the crumb:


The back right loaf is my very first WFO sourdough. Actually my very first loaf of sourdough EVER, and using the culture I grew myself. That loaf was baked with an active fire and way too hot a temp but it took it fairly well. I definitely need more practice and experience. Right now, I can see that the biggest challenge is likely to be coordinating oven temp and dough rise...
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