Ann_T

Still putting the Oster through its paces. Baked a large round in a Dutch Oven tonight. Baked for 30 minutes with lid on and then another 25 minutes with the lid removed. Picture taken through the door.

@andiesenji, Thank you. Your advice was valuable in my decision to go with the Oster. @rotuts, I decided to go with a method I use to use years ago and just spray the loaves three times during the first 9 minutes in the oven. With the three baguettes there wasn't room for a pan to drop ice cubs in. The CSO is amazing for baking small loaves. Love the automatic steam on bread bake setting. The crust gets that nice shine to it, but the crumb is the same regardless of which method I use.

Using the Oster French Door oven with a new stone to bake bread. Dough was made yesterday and left in the fridge overnight. Oven and stone big enough to bake three large baguettes at the same time. ETA: a crumb shot. The hydration on this batch was 68%.

I want to thank @Cyberider for starting this thread two years ago. I love this convection oven, as much for its size as its performance. I baked three large baguettes this morning. Dough was made last night and refrigerated until early this morning. Testing the new baking stone. I still can't believe how much space there is in this oven. Just out of the oven.

Sunday's dinner was influenced by one of @liuzhou's recent breakfasts. Rice noodles with pork.

Today's breakfast. Veal Oxtails cooked in the Breville PC and served with Polenta.

The stone I ordered for the Oster arrived yesterday. 15" X 12".

An early dinner. Or a very late lunch. Halibut steaks with a lemon garlic butter, roasted potatoes and steamed and buttered asparagus.

@liuzhou, this is what I would have loved for breakfast. Roasted a roast beef for breakfast and a Yorkshire Pudding. Both done in the Oster French Door oven. Moe's breakfast. I ate some of the Yorkshire and I'm going to take a beef dip sandwich along with the leftover au jus with me to work for lunch.

@rotuts I'm sorry. I thought I had responded to your post, but apparently not. I bought the Digital model of the French Door Oven. It was on sale at a local store for $169.00 and that is Canadian $$$$$. I noticed today that it is back up to $199.99. It would be easy to move outside. Although larger in size, it isn't as heavy as the CSO. I found the stone on line at Hubert. The 15" X 12" should be the perfect fit. Here is a link to their US site. https://www.hubert.com/search/pizza+stone. I paid $15.29 CAD and bought a couple of other things since the shipping was a flat rate of $12.99. I preheated a small pan in the oven and tossed a couple of ice cubes in. I also sprayed the loaves a couple of times in the first few minutes. My order is expected to arrive tomorrow. Looking forward to a stone that fits the oven.

To be honest, I kind of cringed when I read this. It certainly isn't advised to put a wooden board in the dishwasher. I'm surprised you haven't had a problem with your boards warping big time.

Baked these just before bed last night. I broke up a block of Callebaut White Chocolate and made White Chocolate and Walnut scones with Brown Butter Glaze. Perfect with an early morning Cappuccino.

Cooked lamb shanks in the Breville PC last night. Greek style. This is not a dinner I would usually make on a work night, but with the Pressure Cooker it didn't take all that long. I don't brown in the PC. Although there is a sear function, I've never found a deep sided pot ideal for browning. So I browned the shanks in a cast iron pan. I also added the broth to this pan to heat before adding to the PC. This shortens the time it takes for the PC to come up to pressure. The lamb was done in less than an hour. While the lamb was cooking I made the sides. Rice and Greek lemon potatoes which were roasted in the CSO. Also made a Greek Salad.

I tell our customers that a few cut marks on our Big Leaf Maple boards just give it character. You can always sand out cut marks if they really bother you. An orbital palm sander works great. A good way to clean a board that has taken on a scent is with a cut lemon, with salt and baking soda. Use the cut side of a lemon as a scrubber. You can also wipe down with a very diluted solution of bleach. Very diluted. I prefer the lemon over the smell of bleach. And keep all wood boards well oiled with mineral oil. You can't oil often enough.

Baked bread last night so I would have some for toast this morning. Put a pot of navy beans on to cook in the Breville PC this morning for Moe's breakfast. He loves beans with toast.

@Dejah, yesterday the halibut fillets were on for $3.99 a 100gs but the price changes today and is apparently going up to over $6.00. But they will still have the steaks on at $2.99 a 100gs this week. So although I prefer the fillets I will probably get a couple of steaks while they are still on at a decent price.

OMG!!!!, there are so many wonderful meals on this page. @Captain, your lamb salad platter is spectacular. So colourful. @Anna N, Duck breakfast perfectly cooked. Large duck breast. @ElsieD, I prefer the flats too. Sometimes I can buy packages of just flats. @Mmmpomps, I could eat roasted potatoes every day. Especially when they look like yours. @liuzhou, I would be happy with everything thing you cook. @scubadoo97, now I have a craving for tacos. Just like yours. I promised Moe I would make him Halibut Fish and Chips this week. So tonight was the night. Halibut fish and chips are the only ones I will eat. Light crispy batter and double fried fries. Homemade Tartar sauce.

@David Ross, I put this pictorial together a few years ago. There is also a chart on different hydration percentages. Artisan pictorial

@David Ross you can get the holes with a 65 to 68 hydration. You need good gluten development and a longer cold fermentation. This bread was baked yesterday from a dough that had been made on Saturday and left in the fridge until yesterday morning. 68% hydration. I have another 500g batch in the fridge made the same day that I'll probably bake tomorrow. Also 68%. Sliced while still warm. Sliced this morning for toast.

Thanks @lindag.

Crown roast of Pork roasted in the Oster French Door Convection oven. The squash was roasted in the CSO.

I've been testing the different settings on the new Oster Digital French Door Convection Oven. So far, it has passed with flying colours, except for toast. It does toast. But it isn't ideal for toasting. It is just too big and takes too long. And besides, I didn't buy it for that function and since I'm never going to toast again in it anyway I don't care. Today, I decided to baked bread in it. The dough was hand-mixed on Saturday morning and left in the fridge until today. I ordered a stone for this oven. Found one that is the perfect size. 15" X 12". But in the meantime while I'm waiting for it to arrive, I used three small stones that I already had, to line the rack. Unlike the CSO, this oven doesn't offer the steam function, so I also preheated a small loaf pan so I could toss in a few ice cubes to create steam. The oven will hold four baguette/batards when the new stone arrives. Today I baked two baguettes. One was 15" and the other 13". (after 15 minutes) They took 25 minutes to bake on the Turbo Convection Setting at 450°F. Sliced while still warm.

What about boning out and stuffing a game hen with a wild rice stuffing? Recipe Link

@suzilightning , Moe is fond of lake fish, like walleye and pickerel, white fish, and perch. Was always on the menu when we lived Michigan, New York State , and Sault Ste. Marie. So he would often order it. Not me. Hate fish with bones.

I bought a yellow cauliflower yesterday and it was $3.99 a head. The white was the same. On Vancouver Island.