Ciabatta bread video Wood-Fired Oven and Cooking Videos Discuss Ciabatta bread video in the Good Background Information forums; Do you mean one of those ~3-gallon pressurized sprayers you might use for pesticides, etc? Sounds like a great solution. ...

[Alfredo]

Do you mean one of those ~3-gallon pressurized sprayers you might use for pesticides, etc? Sounds like a great solution.

That's what CanuckJim uses. Very no-tech, but it works a treat. I'm pretty sure he posted a picture in another topic a while ago, but it's just like this: ANTOnline.com - The Gilmour Group 030PEXG 3 Gal Operating Lawn & Garden Sprayer

[Dutchoven]

That's the animal...works great!

Originally Posted by dbhansen

Dutch, I'm intrigued. Do you mean one of those ~3-gallon pressurized sprayers you might use for pesticides, etc? Sounds like a great solution.

[Dutchoven]

Originally Posted by james

Hey Dutch and Jim,

How long do you run the garden spray in your oven? Also, could you guess at how long that would translate in a small oven like the Primavera?

Thanks for that.

Dutch, I can imagine that dealing with larger volumes of bread, weather and oven temperature can be stressful. Do you find that the couche really changes the character of the bread, when compared with final proofing on a board?
James

James and all
We usually steam it until it rolls out of the oven a minute or so before loading the oven...then the same amount just before closing the door...no specific time really...remember to vent the steam about halfway through the bake if you want a bit of a crisper crust.
There are a lot of things to juggle with WFO baking...I would not say that the couche alters the character of the bread but it can give you more options as far as the outward appearance. Slack doughs proofed on a board tend to spread out and not up but if you keep them in a couche they tend to get puffier...sometimes puffy enough that you can give them a few pokes with your fingers...a little more stressful on transferring because it is very easy to deflate them....but you can kind of stretch them out a bit when you load them and get some different looks...if you use a couche and stretch it a bit you can get what I think is called "stirato"...looks kind of like a pain l'ancienne baguette.
We followed the formula today using 2/3 bread flour and 1/3 APF and were pleased with the results from the gas oven in the kitchen. Still seems that our dough was a bit more slack than yours...made some really tasty bread though...had roasted pepper and provolone sandwiches for luch
Best
Dutch

[ERASMO]

James

Do you have any video of pizza cooking in the Primavera 60?

[james]

Hello Erasmo,

I've been planning on doing that in the next few days. Funnily enough, I baked a lot of pizza in the Primavera when we were building and testing the prototypes, but never did a video. Getting the oven temperature just right for a hearth loaf is one of the more challenging things you will do in your Primavera -- more difficult than pizza (I think) -- so I wanted to get that video done and show that side of the Primavera oven.

The kids are off school for two days for mid-term break, and I will do the pizza video after they are back in school.

Stay tuned...
James

[david s]

I tried making a rack from steel mesh to fit over my bottom loaf so I could have a second loaf above it. Well it didn't work. I think the metal tray that the upper loaf was on just reflected the heat away from the lower loaf by shielding it. These wood ovens work by radiation of heat not like a standard convection oven. Also there is no fan to circulate the heat. I will only do single layers now. A metal baking tray avoids the burning bottom and also avoids problems sliding the loaf a la pizza style. I use a small pie dish 1/2 full of hot water, placed in the oven with the bread.