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JoNorvelleWalker

JoNorvelleWalker

9 hours ago, dtremit said:

 

Did you use the "steam" setting in the CSO for this, or "steam bake"? 

 

I have tried some par-baking of boules on "steam bake," but even loaves that are too short for sandwich slices seem to burn on top before they're cooked through. I went way longer than 5 minutes, though.

 

Still trying to figure out the best method to get a deep crust color on top without burning the bottom. 

 

I used the bread setting.

 

I've never had a problem with burned bottoms, but then I bake on a baking steel.  I suspect half a kg might be a better amount of dough for the CSO.  My boule loaves are typically 600-700 g.  Though if I remember correctly Modernist Bread calls for 850 g in the CSO.

 

 

Edit:  also MB specifies steam bake.

 

JoNorvelleWalker

JoNorvelleWalker

9 hours ago, dtremit said:

 

Did you use the "steam" setting in the CSO for this, or "steam bake"? 

 

I have tried some par-baking of boules on "steam bake," but even loaves that are too short for sandwich slices seem to burn on top before they're cooked through. I went way longer than 5 minutes, though.

 

Still trying to figure out the best method to get a deep crust color on top without burning the bottom. 

 

I used the bread setting.

 

I've never had a problem with burned bottoms, but then I bake on a baking steel.  I suspect half a kg might be a better amount of dough for the CSO.  My boule loaves are typically 600-700 g.  Though if I remember correctly Modernist Bread calls for 850 g in the CSO.

 

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