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Do you have baguette or french bread pans that fit the smart oven?

So my Brick oven finally bit the dust - it no longer maintains its temperature. Suspect it may be something simple like dirty contacts and my SIL will be attempting to repair it. However, living without a small oven is not something I am prepared to do so I pulled the trigger and bought the Breville Smart Oven. So far I am very impressed though it is one appliance where reading the manual really is important. There you will find that the pre-heat temperature is only 80% of the set temperature and that the temperature should be taken with the rack in the "toast" position. The rational offered by Breville for the 80% is that you will lose 20% of the heat when you open the door to put your pan in there. Seems reasonable until you figure that it is STILL going to lose 20% of its heat only now it is really 40%! So after a rather depressing result with my first attempt at bread baking I have learned to put a thermometer in there and wait until it actually reaches the set temperature. The other thing I have noticed is that it appears to automatically adjust for convection so it adjusts the set temperature down by 25F if you chose the convection option. Once you get over these quirks the oven is a joy to use. It's early yet as I have only had it for a week or two but so far, so good. Any more bread experience with the smart oven?

They shouldn't let it go all the way to the end. The last chance winner needs to compete against the survivors before the very end. Otherwise its really unfair to the survivors who faced stiffer competition to get there.

Provolone and Italian bread with pickled onions and roasted peppers w balsamic Or just sharp Cheddar and the bread Sent from my Droid using Tapatalk

The affection for K-cups is a mystery to me. They are expensive. You can not pour a little coffee or a lot of coffee or top off a half drunk cup.

Ah, eGullet, the place where people argue about peeling garlic.

nope

Le Bec Fin is quiet and French. LaCroix too

GG was great while sozzled. Boring sober. Strong agreement on Spain. But I'm sure Manhattanites thought the show was FOS too. I'd add nigella as another irritating twit. Sophomoricly sexy. Fit for a junior high mentality.

Jay, I like your appearances on US TV. The new fellow they've brought over, Majumdar, strives to be disagreeable whenever he can.

The UK style of food criticism seems to be unduly harsh to this Yank. Most critics go for the glib put-down too eagerly. Seems mean and selfish more than helpful. After all, how many truly horrible things could they have been served at the joints that they take the time to review?

Exactly. You use it like starch...make a slurry and add w whisking. It thickens without glossiness. Looks like you used a roux.

Ah yes, The Frigging Gourmet, as I use to call him (to my wife's ire). Turned out to be prescient.

A sharp knife in the DW will find my finger every time.

Wondra flour to thicken sauces.

Pasta goes into a small volume of cold salted water and boiled till done.

Where you been? Back to college?

Agreed. Experimentation is best done on family and without prior consent.

Why don't we add the same stuff commercial bakers use to prolong shelf life? It shouldn't be that hard to get mixed into dough,probably a little butter or cream would solubilize it. I'd love my baguettes to last a few days.

Must have android app.

Beards Theory and Practice is great if you can find it. Sent from my Droid using Tapatalk

I like How to Cook Everything. Approachable and comprehensive.

Pounding gives even thickness and even cooking. I can never get a butterflied breast to cook evenly.

Hmmm... a deconstructed chix parm. I don't know. Seems to me that a fried crust is a vital part of the dish and though tasty, this wouldn't fit my idea of the thing. Of course there's a philosophical issue here. How far can one stray from a classic dish and still give it that name. I'd say that no significant variation is acceptable if the name is to be retained. eg Reubens are made with pastrami or corned beef and kraut and not turkey and slaw.

Useful link. http://chowhound.chow.com/topics/746550