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  #21  
Old 06-30-2013, 08:10 AM
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Default Re: Cold WFO steam injection test

Thank you for taking on the steamy subject. I'm really looking forward to seeing the results..

Chris
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  #22  
Old 06-30-2013, 09:11 AM
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Default Re: Cold WFO steam injection test

Bread with steam. I will be the first to say that my hand feel was a bit off on this bake. It has been a while since my last bake so the first run is always a bit off.

This loaf took a bit of a roll because it set too close to another loaf. But over all I like the improvement from loaves in the past.

The last picture is an example of no steam (and other issues) a good bread eye can clearly see the huge difference.
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Cold WFO steam injection test-6-30-13-1.jpg   Cold WFO steam injection test-6-30-13-2.jpg   Cold WFO steam injection test-6-30-13-3.jpg   Cold WFO steam injection test-6-30-13-4.jpg   Cold WFO steam injection test-img_0206.jpg  

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  #23  
Old 06-30-2013, 09:22 AM
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Default Re: Cold WFO steam injection test

Wow. The difference is parallel to what I saw when I picked up Tartine and started using a cloche. Being able to get these results in a Pompeii... Wow.

Chris
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  #24  
Old 06-30-2013, 09:35 AM
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Default Re: Cold WFO steam injection test

I still think the steam injection needs a bit of tweaking. I had one loaf that appeared to be short on steam. I'm thinking a center of the oven loaf. I will look for that next time. In the video you can see the swirling so I think the center of the oven has a bit of eye of the hurricane effect. So perhaps a second pipe or the direction it's pointing...I'll work on that.
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  #25  
Old 06-30-2013, 09:52 AM
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Default Re: Cold WFO steam injection test

I'll take either ones any time. I'm still trying to dial in pizza.
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Old 06-30-2013, 10:05 AM
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Default Re: Cold WFO steam injection test

I'd pay $4 or $5 for that any day.
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  #27  
Old 06-30-2013, 02:10 PM
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Default Re: Cold WFO steam injection test

Quote:
Originally Posted by Faith In Virginia View Post
I still think the steam injection needs a bit of tweaking. I had one loaf that appeared to be short on steam. I'm thinking a center of the oven loaf. I will look for that next time. In the video you can see the swirling so I think the center of the oven has a bit of eye of the hurricane effect. So perhaps a second pipe or the direction it's pointing...I'll work on that.
In addition to the extremely nice looking bread I noticed a nice mixer in the corner, is that a 20 qt or larger?
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Old 06-30-2013, 02:30 PM
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Default Re: Cold WFO steam injection test

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Originally Posted by stonecutter View Post
I'd pay $4 or $5 for that any day.
But, it will cost you $7!
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  #29  
Old 06-30-2013, 05:50 PM
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Default Re: Cold WFO steam injection test

Chip...that is a 30 quart Univex the 20 quart Univex is on the other side of the room.

At the moment my bread is free. I just give it away to friends and family.

But, it will cost you $7...I had a good nights rest and I got that one right away..LOL

Just did 8 - 2lb loaves of oatmeal raisin in the oven with steam. They are not picture worthy. The bread is great and could not be better (well you know) but with the honey in the mix the crust get's dark brown. When you take a picture they look burnt, but they aren't. I guess a crumb shot would look good...
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  #30  
Old 06-30-2013, 07:15 PM
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Default Re: Cold WFO steam injection test

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Originally Posted by Faith In Virginia View Post
Chip...that is a 30 quart Univex the 20 quart Univex is on the other side of the room.
.
Nice and here I struggle along with a 5 qt kitchenaid. But I also give away over half my bread to friends neighbors, and family. I do not think my wife would approve of a mixer larger than her.
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