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#1
02-14-2006, 09:53 PM
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 Baked Bread Here are the baking photos. The oven fell from about 525F to 425F to 400F across three patches. I should add that I am a total amateur baker, my white dough was too wet and the baguettes weren't very well shaped (among other problems), but I think it shows that with a little effort it is pretty easy to make something really nice. James
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#2
02-16-2006, 07:34 PM
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| Which oven is this? HTML Code: The oven fell from about 525F to 425F to 400F across three patches. Again, thanks for this forum! Michael aka PizzaMan |
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#3
02-16-2006, 08:40 PM
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| It is a hybrid brick oven. Scott design, but with splits on their sides, so the dome is much thinner. I did a similar day of bakking with my Casa90 in Florence, and the results were pretty similar. I will do the some baking next in the Casa90 at our demo kitchen here, and tracking the temperature curve. James
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