1 hour ago, jer_vic said:Hi Ann, thanks for the welcome and the advice. Yes, I'm in Canada. I'm going to try the Lodge L8SKL as my baking stone equivalent, and I will try both the suggested MB technique, and yours (and @lindag) about monitoring/reducing the temp. I'll check out your bread pics, too.
Have you noticed any water, rather than steam, spitting out of the nozzle on your CSO?
I haven't noticed, but to be honest I haven't looked. I will when I use it again later this morning.
I did a test this morning. I shaped six small boules from a batch of bread handmixed yesterday morning and put directly into the fridge after the last stretch and fold. Taken out this morning at 2:30 AM and left on the counter to warm up.
Three of the Boules were baked in the CSO and three in a Waring Pro countertop oven.
Both ovens were preheated and the boules were baked on stones.
The CSO at 450°F and the Waring at 500°F.
The CSO bread setting steams automatically at the beginning of the bake and I sprayed the loaves in the Waring, three times in the first 10 minutes.
Three in front baked in the CSO and the loaves in the back were baked in the Waring.
There was an noticeable difference in appearance between the two. Middle Boule was baked in the Waring.
The CSO crust was quite shiny where the Waring (on the right) crust was duller.
The crumb was basically the same. This one was from the Waring.
And this one in the CSO
Both had "shine".
