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Raamo

Raamo


Noted I posted more pictures in other thread

First attempt is done, turns out my oven self vents so when it came time to vent there wasn't much steam left, I ended up baking until it was over 190 inside - hit about 200, all in less time then 30 mins total.

Likely because I can't control the speed of my fan - all in all it's dark but not burnt so I think it's OK.  I'll add a picture of the crumb when I cut into it in a few hours.  I took a series of pictures of many of the stages in case others are interested - I posted them in the cooking with MC:Bread thread.  I really am now looking forward to the modernist version of this bread.  I used a stand mixer rather then attempt this by hand, I actually ended up with 1080g of dough, used about 530g for this and the rest is in the fridge to bake tomorrow.

 

I baked at 450 (the highest my steam oven will go)  with steam to start - preheated the steam oven first, after about 15 mins I changed it to 100% convection because I saw the oven itself vent twice  but I figured there was enough steam still in the oven (which turns out was not true), I think I'll call Thermadore for some more explanation of how the steam with convection mode actually works.  i figure I'm going to learn a lot about my oven over the next few months.

 

I used to be big into bread baking - as a kid I loved baking bread - the past 15+ years I've been more of the savory cook and my wife has been the baker so it was fun to work on a loaf again.  

 

20171107_152654.thumb.jpg.4fe8d8a58c364bbe9372b1d93b2d0b92.jpg

 

Here is a picture of the crumb.  

 

20171107_165557.thumb.jpg.810c6a36c9a9cdedeaf05f02428c13f2.jpg

 

 

I'm eating some slices right now with butter on them - it's more tender then the 5 mins a day stuff I'm really used to, really quite outstanding bread.  I'm more into the sourdoughs myself - but this is excellent!

 

Oh and I called Thermadore - they were ZERO help - seems only rich people who don't really cook buy this model or something.  Least that's all I can find from google searches - these are really popular in NYC for some reason.

Raamo

Raamo

First attempt is done, turns out my oven self vents so when it came time to vent there wasn't much steam left, I ended up baking until it was over 190 inside - hit about 200, all in less time then 30 mins total.

Likely because I can't control the speed of my fan - all in all it's dark but not burnt so I think it's OK.  I'll add a picture of the crumb when I cut into it in a few hours.  I took a series of pictures - I can post them in this thread or in the MC:Bread thread of many of the stages in case others are interested.  I really am now looking forward to the modernist version of this bread.  I used a stand mixer rather then attempt this by hand, I actually ended up with 1080g of dough, used about 530g for this and the rest is in the fridge to bake tomorrow.

 

I baked at 450 (the highest my steam oven will go)  with steam to start - preheated the steam oven first, after about 15 mins I changed it to 100% convection because I saw the oven itself vent twice  but I figured there was enough steam still in the oven (which turns out was not true), I think I'll call Thermadore for some more explanation of how the steam with convection mode actually works.  i figure I'm going to learn a lot about my oven over the next few months.

 

I used to be big into bread baking - as a kid I loved baking bread - the past 15+ years I've been more of the savory cook and my wife has been the baker so it was fun to work on a loaf again.  

 

20171107_152654.thumb.jpg.4fe8d8a58c364bbe9372b1d93b2d0b92.jpg

 

Here is a picture of the crumb.  

 

20171107_165557.thumb.jpg.810c6a36c9a9cdedeaf05f02428c13f2.jpg

 

 

I'm eating some slices right now with butter on them - it's more tender then the 5 mins a day stuff I'm really used to, really quite outstanding bread.  I'm more into the sourdoughs myself - but this is excellent!

 

Oh and I called Thermadore - they were ZERO help - seems only rich people who don't really cook buy this model or something.  Least that's all I can find from google searches - these are really popular in NYC for some reason.

Raamo

Raamo

First attempt is done, turns out my oven self vents so when it came time to vent there wasn't much steam left, I ended up baking until it was over 190 inside - hit about 200, all in less time then 30 mins total.

Likely because I can't control the speed of my fan - all in all it's dark but not burnt so I think it's OK.  I'll add a picture of the crumb when I cut into it in a few hours.  I took a series of pictures - I can post them in this thread or in the MC:Bread thread of many of the stages in case others are interested.  I really am now looking forward to the modernist version of this bread.  I used a stand mixer rather then attempt this by hand, I actually ended up with 1080g of dough, used about 530g for this and the rest is in the fridge to bake tomorrow.

 

I baked at 450 (the highest my steam oven will go)  with steam to start - preheated the steam oven first, after about 15 mins I changed it to 100% convection because I saw the oven itself vent twice  but I figured there was enough steam still in the oven (which turns out was not true), I think I'll call Thermadore for some more explanation of how the steam with convection mode actually works.  i figure I'm going to learn a lot about my oven over the next few months.

 

I used to be big into bread baking - as a kid I loved baking bread - the past 15+ years I've been more of the savory cook and my wife has been the baker so it was fun to work on a loaf again.  

 

20171107_152654.thumb.jpg.4fe8d8a58c364bbe9372b1d93b2d0b92.jpg

Raamo

Raamo

First attempt is done, turns out my oven self vents so when it came time to vent there wasn't much steam left, I ended up baking until it was over 190 inside - hit about 200, all in less time then 30 mins total.

Likely because I can't control the speed of my fan - all in all it's dark but not burnt so I think it's OK.  I'll add a picture of the crumb when I cut into it in a few hours.  I took a series of pictures - I can post them in this thread or in the MC:Bread thread of many of the stages in case others are interested.  I really am now looking forward to the modernist version of this bread.  I used a stand mixer rather then attempt this by hand, I actually ended up with 1080g of dough, used about 530g for this and the rest is in the fridge to bake tomorrow.

 

I baked at 450 with steam to start - preheated the steam oven first, after about 15 mins I changed it to 100% convection because I saw the oven itself vent twice  but I figured there was enough steam still in the oven (which turns out was not true), I think I'll call Thermadore for some more explanation of how the steam with convection mode actually works.  i figure I'm going to learn a lot about my oven over the next few months.

 

I used to be big into bread baking - as a kid I loved baking bread - the past 15+ years I've been more of the savory cook and my wife has been the baker so it was fun to work on a loaf again.  

 

20171107_152654.thumb.jpg.4fe8d8a58c364bbe9372b1d93b2d0b92.jpg

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