Date: Sat, 25 Jun 2005 07:12:08 GMT -------------- BEGIN bread-bakers.v105.n027 -------------- 001 - Roxanne Rieske Subject: RE: artisan baking in electric oven Date: Fri, 17 Jun 2005 22:41:30 -0600 You can bake artisan breads using a stone in electric ovens. Not all electric ovens are alike, however. I have had a few that really were shoddy. The last one I had baked everything really unevenly and most of my breads turned out pale and rather horrid looking. My new electric oven (Maytag Dual Bake System with hidden bottom coil) is amazing. It cost me an arm and a leg, but I love that oven. I put the stone right on the "floor" (the bottom coil is hidden beneath a removable floor) for optimal heating. Roxanne Rieske (Rokzane) rokzane@comcast.net --------------- MESSAGE bread-bakers.v105.n027.2 --------------- From: Jessica Weissman Subject: Re: artisan baking in electric oven Date: Sat, 18 Jun 2005 09:07:23 -0400 Thanks so much! That's exactly the reassurance I need. So even if the oven that comes with the place is shoddy, there is a good model in the world. - Jessica --------------- MESSAGE bread-bakers.v105.n027.3 --------------- From: Dave Glaze Subject: Re: bread in an electric oven Date: Sat, 18 Jun 2005 07:53:44 -0700 Jessica I have used nothing but an electric oven using a stone on the middle shelf and a pan for water on the bottom shelf. I am able to produce loaves of bread with a good crust and soft crumb. I have produced large 3.5 to 4 lb loaves, flatbreads, baguettes, lean breads and rich breads. If you have specific questions I can try to answer them. You can use the list or if you wish, you can email me directly at daveglaze@shaw.ca. Cheers Dave Glaze --------------- MESSAGE bread-bakers.v105.n027.4 --------------- From: Popthebaker@aol.com Subject: Electric vs Gas Ovens Date: Sat, 18 Jun 2005 11:50:08 EDT Jessica, An electric oven can be used for Artisan Baking. Some breads may need a steam pan on a shelf below the baking stone to provide adequate moisture for oven spring. I use a Fibramet baking stone (bakingstone.com) that is about 3/4 inch thick and can be cut to fit the oven allowing a minimum of 1 inch clearance on all sides. This company only made one size when I purchased mine about seven years ago but they have many sizes now. Preheat the stone for about 30 to 45 minutes before baking, slide the loaf onto the stone, place water in the steam pan, and let it go. I have used electric ovens for many years at home as well as both electric and gas ovens in commercial kitchens. You will need to learn the vagrancies of your particular oven but this applies to any new oven no matter what fuel source. About a year ago I replaced my stove with a dual fuel range with gas burners and electric convection oven. I still prefer regular oven mode over convection for bread, but that's just me. Pop --------------- MESSAGE bread-bakers.v105.n027.5 --------------- (removed - corrected in v105n028) --------------- MESSAGE bread-bakers.v105.n027.6 --------------- From: "Gene Haldas" Subject: No more paddle hole Date: Sat, 18 Jun 2005 23:20:28 -0400 I have a Breadman Ultimate and would like to offer a tip for those people that do not like the paddle hole in the bread. When the machine goes into the third rise cycle, I use the pause function, remove the pan, remove the dough, remove the paddle. I then reshape the dough place it back into the pan and restart the machine. No paddle hole. --------------- MESSAGE bread-bakers.v105.n027.7 --------------- From: Reggie Dwork Subject: Summer Loaf is coming! Date: Fri, 24 Jun 2005 23:21:08 -0700 Summer Loaf will be on Saturday, Aug 6 in Portland, OR. Details coming soon! Reggie & Jeff --------------- MESSAGE bread-bakers.v105.n027.8 --------------- From: malcolm Subject: ciabatta bread Date: Tue, 21 Jun 2005 17:45:17 -0700 I have been making the recipe for ciabatta bread from Peter Reinhart'a book _The Bread Baker's Apprentice_ for almost 2 years now and have yet to achieve the holes he talks about. Of course the bread is delicious and great for a sandwich but the standard is supposed to be holes. I stretch it and follow the recipe except for using the steam pan but I do spray the oven with water like it suggests. Does anyone have a solution? I use either Robin Hood bread flour or Rodger's bread flour. Thanks for any help. Dianne --------------- END bread-bakers.v105.n027 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved