On 10/16/2018 at 8:16 AM, iggiggiggy said:I use the bread setting almost exclusively for demi-baguettes. Some pics--these are all the same demi-baguettes:
@iggiggiggy I also use the bread setting for smaller baguettes.
I tried using the bake steam setting , but that was by accident not deliberate. And the bread turned out well. But I like that the bread setting steams the dough at the beginning of the bake and then stops. Makes for a better crust without constant steam.
On 10/23/2018 at 7:42 AM, kayb said:
I do the same. I've used the CSO on 100 degrees and steam function, too, but I prefer the microwave.
@kayb I just proof on the counter. A cooler temperature, so it takes a little longer, but I like the results better.
I tried the proofing function on the CSO, just to see how it worked. I bake on a stone which meant transferring the proofed loaf from a baking sheet to the stone and it was awkward. Easier to transfer a proofed loaf from a floured bread board with a transfer board.
