Ann_T

Yes and I preheated the oven with the stone in it just like I would if I was baking in the big oven. It was easy to slide the round off the transfer board on to the stone.

@Shelby, I have the same one plus the 8" on order but I don't think that Amazon has even shipped it yet. Suppose to be here between Dec.5 and the 11th. Can't wait to see how you use it. JoNorvelle, I have birds eye/burl maple transfer board that we made. Loaves can be slid in off the long end or off the short end. So in this case it was the short end.

Anna, thanks for your review. That is how I feel about Eye of Round. Every time I have cooked an Eye of Round I'm always disappointed. I want to like. But I don't. Same can be said for flank steak. Doesn't matter how perfectly it is cooked, I just don't care for it.

JoNorvelle, I didn't weigh when I divided the dough. Just eyeballed. One might have been slightly larger than the other. But the weight of the dough with 500G of flour and 360g of water, would make each loaf around 430g each. Rotus, the stones are by Pizzacraft and come in a set of four 7 .5" stones. I bought two sets when they were on sale at Canadian Tire. If I remember correctly I paid $24.99 per set. Great for lining a grill too. Not sure what other sizes they have, but I used just one in the CSO last night and it was big enough for the round. No, I didn't do anything to protect the top of the loaf. Sliced the CSO loaf this morning.

Baked my first bread in the CSO tonight. Started the dough after 2:30 this afternoon and the bread just came out of the oven at 9:00 PM. Made a 500g batch at 72% hydration. The loaf upfront is the one baked in the CSO. The one in the background was baked in a Waring counter-top oven. Both baked on stones. I have some 7" stones and one was perfect in the CSO for a round/boule.

Decided after 2:30 PM that I wanted to try baking bread in the CSO. So I started a 500g batch of dough. I definitely should have started earlier in the day. The bread came out of the oven at 9:00. Enough dough for two rounds. The one in the background was baked on a stone in the Waring Countertop and the one upfront was baked in the CSO. Both were baked on a stone. I have a 7" stone that is perfect for the small oven. I can't remember the last time I baked bread from same day dough.

If you wanted it more rare would you do three minutes?

Kerry it wasn't me but I'm glad you gave it a try. Looks good. Was it tender?

Melissa, I'm a fan of high heat roasting so if I had the option I would always roast at 500°. The bake steam setting only goes to 450°F so that is what I would use on this oven. It is what I roasted the chicken on. I don't use a rack. I roast in a cast iron skillet and after the first 10 minutes I give the pan a shake to make sure nothing is sticking. I would do the same for legs, thighs or even bone in breasts.

Baguette baked on Sunday night from the remaining dough from Wednesday. Sliced tonight because Moe wanted some toast.

This looks so good. Makes my mouth water. I need to make more dishes like this. You always make it look so easy. Roasted a chicken in my new steam oven last night. Moe ate the legs last night for dinner. This morning I made hot chicken sandwiches with double fried fries.

Just out of the oven. Going to make Hot Chicken Sandwiches with fries for dinner.

Anna, great that your pan fits. But I understand wanting the one without the handle. So do I.

I lucked out. I put the rack in the lower position and my cast iron skillet just fits. It is 15 1/2 to the tip of the handle but on the angle it just clears the door. I still want the 8" and the 10.25" . So I think I will go ahead and order those.

Anna, I thought of you when I saw this pan. I don't do many loaf breads but I'm thinking I might need this one too.

Good thing I saved on the oven. I've place three items in my basket on Amazon. Won't order until I get back from town. Just in case I find something local. Ann

I kind of like this one too.

I think that should work Rotuts. I just put my cast iron skillet in on the diagonal and it just misses by 1". It is 15 1/2" to the end of the handle. So I would think that anything under 14" would be okay. The skillet itself is 10".

Rotuts, thanks. I will look into both those pans. Blue_dolphin, thank you. Either of these would be perfect. I'm going into town today and will look at a couple of stores that carry Lodge. If I have to I will order.

Rotuts, can you put that pan directly on a stove burner?

I looked through the manual looking to see if there were any instructions prior to using and couldn't find anything. So I toasted...........Homemade bread. And it past the toast test. We like our toast well toasted so I started it out on the #6 setting. I did have to set it for a second time but for only an extra two minutes. Next time I will go right to the 7th setting. Was still quicker than my old Cuisinart convection toaster oven. Which only got used for toast. I am going to look for a small roasting pan today. One that will fit in the oven, but can also be put on the stove. I want to be able to make gravy in the same pan a chicken is roasted in. Unfortunately my favourite cast iron skillet that I use for roasting won't fit this little oven.

I haven't filled the tank yet on the Cuisinart. Would you advise using Brits water? I always have Brits because I need it for my espresso machine.

No, last night's pizza and bread wouldn't have fit in the oven. But it looks pretty on the counter. First up will be toast this morning.

In this case it was free delivery through Best Buy. Ordered Thursday and delivered today. I do a lot of shipping to the US and Canada and I always use Canada Post.

Still had some bread dough in the fridge from the batch I made on Wednesday night. Made a plain cheese pizza for dinner. Cooked on a stone on the grill. Matthew shaved some parm on half the pizza when it came off the stone.