Tried to bake a small sourdough batard simply on bread setting and it baked the bread, but no oven spring and dense loaf compared to same dough in the regular oven with stainless bowl + ice cubes. I think I'll swing by pottery store tomorrow to pick up a small kiln shelf, cut it to size, use the oven in dry mode to pre-heat, then bake with steam. Seems to be fine with a 400-500g loaf size, which is perfect. It heats up the house less, but, it costs more because electricity where I live is something crazy like over $0.40/kwh 🤑.
Can't wait to try toast once the doughs cool down. There's no bagel setting which is a little disappointing, and the manual isn't very clear on which elements are used in which setting? Did I not read it carefully enough?
Time to read through all three parts again to see what other tips/tricks I can glean with this giant (to me) countertop toaster oven.
