miele steam oven sourdough

Season with salt and pepper. About Miele Cooking Appliances. After 30 minutes, you will need to gently stretch and fold the dough in the bowl a few times to help with gluten development. There was little on the internet on how to trouble shoot this and I don't think Forkish's book was out yet. I'm new in baking. my Milela has a surround mode That supposedly mimics in that supposedly mimics a brick oven. I'll echo the comments above from barryv_gw and stambler24. Eggs are boiled to perfection. By the time I put the stone/loaf back in - it needs to drop 10 degrees so the time to get back up to 425 is minimal for me. An array of practical features give you precision and control over temperature, timing, and more, so … In a second bowl combine the sourdough, 250–280 ml cold water and the oil. You need to oil and season it regularly because the moisture will rust the steel. Take care if you try this... don't touch your phone to the glass or leave it near the glass for long! I remove my stone and load my bread 9 minutes into the program. My normal dutch oven method is preheat 550 degrees with lid on. I use it for pizza and baguettes. The oven’s automatic program adds a perfect amount of steam during baking resulting in loaves with a crispy crust and sheen. But once you make this adjustment, things should be OK. Doug - I remove the stone cause I am short and prefer to bake on the stone itself rather than parchment. The process might seem a little long to start with but it’s extremely rewarding and it’s almost magical how just by combining flour and water and waiting a few days you can make such lovely bread. Making individual side dishes or a complete meal – the steam oven can cope with all this and more. Lower to 475 100% steam for 35 min and then 10 min convention. I would, however, like a thicker crust. That's why our range of irresistible Miele appliances are designed with such quality, to allow the greatest creativity to be expressed. I got good results in conventional ovens but the variables in my new oven is a real learning curve. Since I can go from fridge directly to oven, I think I might get less spread and will try one of these in the Gagg. ( I wanted to make sure there was moisture in the oven when my bread went in.) I have a Meile combi steam oven and the top temp is 435. A similar problem happens if the oven is too hot -- I once tried getting my baking steel extra hot using MaxiBroil setting 3. I haven't been doing that at all. I'm heading over to a friend's to bake and she's got a Miele Combi steam oven. I have been baking in larger quantities and I want to stop using my Dutch oven. In the end, with any oven it's all trial and error. But you can go to any metal fabricator and ask for a remnant that would fit in your oven. I suppose it wouldn't be hard to create several Favorite programs, each with a slightly different starting temperature, e.g. Please share! The "Change" menu is rather annoying, so if you try this out, I recommend a trial run without your bread in the oven. Preheat a Miele Oven on Moisture Plus at 250˚C with 2 bursts of steam. Propped up by a pot cover to try to level it. There is frequent mention of an oven temperature at "60%" or "100%". That's right - I broil the loaf for 15m. I also use a surround mode (top and bottom element heat) with NO convection. I use the MoisturePlus setting and select Surround and then have an option to select how many 'bursts' of steam I want and whether it is to be done manually or automatically. Place the bone marrow onto a baking tray. Just put it on parchment paper and slid it in on a pizza peel. (FYI... the oven door is closed for these photos. The final stage was 435 degrees for 20 minutes at 0% humidity. Pizza stone versions are crunchier on the crust. Here I set up an overturned 10” skillet. I have the same oven as well as the CSO and have not been successful using the burst of steam very often to my benefit. Would like to hear your findings. Seems like for most, it's an all (100%) and then nothing (0%) approach. Leave to one side. (The exact program I use is in an earlier post.). huruta , you can use a steel for baking in a combi, but if you use a steam , or a combi mode, when you first load the bread, it is quite likely the dough will stick to the steel and cause problems. Not a failure in almost 4 years I also have a square baking stone but don’t know the brand. Great thread; thanks for everyone's input. I use the round Emile Henry pizza stone in black for my sour dough. I like a light colored crust. It is a common misconception that gas results in a higher moisture environment. On occasion I will retard the bread and put it in cold. I may though give parchment a try and see how it turns out. by hand, then cover and leave to rest for 20 min. Here's what I'm doing now. I'll need to look into this a bit more. 1. We have a Blue Star RNB gas oven and a Miele combination steam oven. I always thought the temperature available in the Miele is not high enough.Today I tried the following:Surround, 220°C (428F), 100% for 13 minutesSurround, 220°C (428F) 0% for another 15 minutesThe result is satisfactory. I've been learning how to make sourdough bread over the past few months, mainly following the Tartine Bread book as well as Ken Forkish's "Flour, Water, Salt, Yeast". If you have a cast iron that would help. But I am confused now. I think I need to get better at working at shaping high hydration dough - I think it went in too slack. We have developed a San Francisco Sourdough Bread recipe that is baked in our 30” Convection Oven using the MasterChef Plus program. I think 35 min is a long time for steam. I used 3 stages of cooking. And not only can you taste this in every meal, it has actually been proven in tests too. Family loved it and didn’t bake up like a brick 😱🧱?! I can also confirm that cooking without a baking steel (instead, on a thin pre-heated baking sheet), does result in less oven spring. When done this way, I don't notice a benefit of spritzing (which I did notice when I was using Surround for the first stage). Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life. Additional accessories allow you to make even better use of your appliance and the various operating modes. At some point after the steam phase is done, I open the oven and yank out the parchment, which is easy once the loaf has cooked a little (there's a video with Jim Lahey doing this with a cloche). I watched some videos yesterday on shaping high hydration dough. Stir into the flour. My husband (who doesn't have a gluten problem) says it's like Real bread. This is a different method to what bread bakers recommend. If your oven doesn’t have Moisture Plus, spray the oven cavity with some water as soon as you slide in the tray with the dough and keep the door shut to retain moisture throughout the cooking. :). Your loaf looks great!!! But much to my surprise, some rather big deviations from the original recipe resulted in perfectly beautiful loaves. Put the bowl into the oven until the dough has doubled in size, about 30 minutes. This early in the baking process, the bulk of the dough is bound to be cold anyway. I recall a few years ago, there was a discussion that people had about baking sourdough bread in a Dutch oven. Read more. All very interesting. Rather than discarding the starter, you can use them as a base for a savoury sourdough pancake, fried gently in some oil and topped with spring onions and sesame seeds. I have no problem going from fridge to the oven (and have made Forkish's Field Blend #2). For other who might come across this post, I got decent rise out of the baguette using the cast iron griddle. Do any of you bakers wish you had stuck with gas -- thus getting a moister bread backing environment? Baking a tartine country sourdough right now. webuser 499013063 Have JUST pulled my very first sourdough loaf ever (gluten free to boot) from my Miele DGC 5070 or 5080 (don't know which) - used the ryebread auto setting. Place the bread immediately into the oven on Shelf 2, bake for 20 minutes. Kim - I've used an Emile Henry round stone, for pizza in a regular oven. I spent three days at King Arthur Flour honing my sourdough skills and they suggested I inject the steam as soon as I closed the door. I steam for 10 minutes at 100% then I steam at 60% for five minutes. If you want to use a steel, put the dough on parchment for the first part of the bake, once you vent the steam, you can pull the loaf, take off the parchment, and put the loaf back into the oven. It's not as if the entire loaf immediately jumps 200°F higher once you place it in the oven. This is my baking process, Preheat Miele oven - Convectional Heat setting 240C, Place dough on tray lined with bake paper and sprinkled with polenta. (Mine doesn't have it. But the purpose of this bake is for me to see if a more vigorous starter will help produce more holes in my bread. Any tried making the no knead bread (the recipe that calls for a dutch oven) with the combi steam oven? In a food mixer bowl, combine the flours and 350ml of tepid water and stir until there is no dry flour left. Then I start the bread program. Preheat a Miele Oven on Moisture Plus at 250˚C with 2 bursts of steam. ), Kim. And what do people do about it? Sounds like it's the latter, and I need to focus on fundamentals. This results in even cooking and a perfect result. I’ve used the following method a couple of times with success. Useful when I make 10lbs of bread dough all in one go. (I only tried it once.). Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter. I have a 16"x14" Original baking steel (from bakingsteel.com), which is heavy and is too scary to remove when it's hot. I tried a Dutch oven once when I was not home with my combi steam. Anyway, here are 2 photos of bread baking. Where are you finding this on your Miele CSO?? I do that when baking baguette. Ferguson Bath, Kitchen & Lighting gallery. Here's today's loaf. I've been baking exclusively sourdough using Hamelman's recipes for both rye and wheat loaves. The breads turn out great! Preserving jars and baby bottles can be disinfected at 100°C in just 15 minutes – making them as clean as they would be by traditional boiling. Did you find you had more oven spring with Maxibroil, compared to Convection bake? Kim - thanks again for your suggestions. Iza B I'm a newbie at this but Doug (see above, about 8 days ago) suggests 20 minutes of 100% steam for a thicker crust - definitely worth a try. Since you get the top to brown, why do you need a steel for the bottom of a sourdough loaf? Normally I bake in a ditch oven 20 mins with a lid on 25 with the lid off at 450. But then, when the program started, the oven was too hot, and the fan went on high to cool it off. But then I do not have the CSO to compare it to, so I may be falsely singing my praises. Steam oven? Shape didn't work out great. Crisp on the outside, soft on the inside and with a strong flavour – for more than 5000 years, the tiny bacteria and yeasts in flour and water have been responsible for creating this unique and enjoyable natural food. Sliding off the bread will be tricky and I’d wear oven mitts. Use a glass jar or container and weigh 50g of strong bread flour and 50ml of water at room temperature. I'm notorious for burning myself on food entry/exit. Thanks again. We had our Gagg steam oven installed about 6 years ago and at the time, I didn't have the time or energy to figure out how to best cook sourdough in it and after a few failed attempts I just went back to the dutch oven method. I am fairly new to sourdough bread baking game, but I am quite happy with how easy it is to use Miele steam combi for sourdough bread as well as other baking that moisture would be beneficial. I've been proving in a plastic ricotta basket lined with cheesecloth - at the moment its a matter of using what's available. But then life happened and mistakes were made. I don't know. I am glad I have both ovens. Anyway, after the door shuts, the oven must come back up to 435F before injecting more steam, which takes about a minute. I’m going to bake tomorrow and might use the maxi broil function. In a saucepan add onion pulp, chicken stock, cream and sourdough then bring … This recipe is for two loaves, one for you and one for a friend. The main change here is my first stage uses Maxi Broil (level 3), which I like for 2 reasons. I do need to try again! What I do about it: as soon as I close the door, I look at the temperature on the menu, and quickly change the program to adjust the target temperature so it's 5F above it. @Libaya - Those look great! But the broiler is anemic by comparison, and the more complicated oven is not ideal for foods that splatter a lot; those are foods I always prepare in the Bluestar. Will try Kim's approach to cooking. You will have a lot more steam in the combi oven at 100% than your Dutch oven. Stir to form a rough dough, it doesn’t need to be completely smooth, just no dry patches of flour and leave the mixture uncovered somewhere draught free in your kitchen for 24 hours. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. These days, I mostly wing it while doing other tasks at the same time. I've been experimenting with skipping the Surround step I posted above, and finishing with Convection bake -- still settling on something which works. Perhaps this varies across Miele models. Miele oven with steam injection . At least on the Miele. Then take lid off for an additional 10 minutes. Oh I forgot to say you don’t need a pizza stone. Making individual side dishes or a complete meal – the steam oven can cope with all this and more. Parchment makes loading the loaf super easy. Just curious, why do you remove your stone from the oven? It seems like MaxiBroil has intense heat coming from above, but with the baking steel so hot, it doesn't seem to be a problem. This all depends on the timing. So all this information is helpful. Miele. I also just baked my first ever loaf of bread. Convection Microwave? Was it worthwhile? And of course, I preheat -- 45m on convection bake @ 435F, then 10-15m on MaxiBroil #3. But if you feel like you really need one just to slide the bread on, invert a sheet pan in the oven. M - what you say also aligns with the OPs message about cooking with steam at 350 for a longer time (10m). I have a Miele DCG 6700 combi-steam oven and thought there should be a way to make fabulous sourdough bread in it, even though the max temp is 435 degrees. Can Miele combi oven replace both my traditional oven and microwave? Turns out, gas ovens by necessity have much bigger vents than electric ovens. 3. For me, after roughly 10 minutes, the oven spring is complete, and the bread starts to firm up and brown (the browning makes me wonder if the Miele oven is a bit stingy with the steam, compared to a cloche). On Instagram I have seen DIY baking steel. So you broil for 15 min? I left my sourdough on a floured dish towel with a salad spinner basket overnight for proving (not a baker). Can someone direct me how to make my sour dough loafs??🙏. 2. @nazyeb1 I read @Doug’s posts above and it’s quite detailed. It was probably too long of a proof time. I'm used to the dutch ovens giving the dough shape Suggestions welcome. If you have family or friends, you (or them) can share their starter as this is something you will not be able to buy in any shops. 3. Here's today's loaf: Doug, That's beautiful! I pre-heated the steel and the oven to 350 degrees and 60 % steam. It's a game changer. I suppose it might make the bottom crust thicker. Then no steam for another 25 minutes. Turn off the oven and rest in the oven for 20 minutes. Convection bake and surround only got it to 440F or so. They're not great photos, but I think they give you an idea how it turned out. Remove the onions and continue cooking the cabbage for another 30 minutes. I don't know if the 60 is necessary but it doesn't hurt anything. My program drops to 425 100% humidity after 10 minutes into my bread program. webuser 499013063 I don't own a stone nor cast iron (sigh), just been using an ancient aluminium baking tray liberally dusted with buckwheat flour to stave off the sticking issue. Don't worry you can change how often you receive emails at any time. I have become rather efficient at getting the stone in/out quickly. 1. Steam is extremely helpful for lots of foods. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. The steel is on a wire tray in the lowest position. And that's why you pick a combination steam oven, not just a regular oven that can inject an uncontrolled amount of steam at some time. Pre-heat combi steam oven and select Combination Mode: Fan Plus at 225°C + 20 minutes + 65% moisture. I am not sure I'd go that route. GE GYE18JSLSS 33" Counter Depth refrigerator hinge depth measurement, Ferguson Bath, Kitchen & Lighting Gallery. It's so fun to use, and nothing else really comes close. Some of these mistakes resulted in obvious disasters. The following day, discard half of the mixture and add another 50g of flour and 50ml of water and stir well. I'm so glad I knew what I bought! The steam oven is a true all-round talent and ideal supplement to your oven and hob. The Combi-Steam oven fulfils all your cooking requirements. Moisture is key when baking bread as it helps the dough lift and rise, whilst creating the most amazing crust. Artisan bread comes in many varieties such as Gluten Free, Sourdough and Walnut Loaf, and you can bake endless variations from your kitchen by adding grains, seeds, nuts and spices to the flour and water mixture. Like many here, I found this thread after being disappointed with the built-in bread programs. "Bread @ 425F", "Bread @ 420"F, "Bread @ 415F", etc. This is because cooking with steam preserves the intense and natural flavour of your dishes, but also retains their precious vitamins, minerals and trace elements. for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer. Fast forward to COVID and I've got an active levain starter and am working at home and am finding so much joy in bread making, with time/schedule to fiddle around, take notes and beyond. This is because cooking with steam preserves the intense and natural flavour of your dishes, but also retains their precious vitamins, minerals and trace elements. Unfortunately, this method doesn’t offer much moisture, and the effects on the bread are minimal. You want full control over it. I was very pleased with my results! I use the baking steel, but from a local Australian shop, https://www.rocbakingsteel.com.au . My bread technique still needs work, but I've had a few come out wonderfully. I'm not sure any of this matters -- does anyone know? Press a button and a wave of steam sprays over the decks of newly loaded dough (however, there are always challenges, no matter what oven you use). I started to type before your reply sunk it. For the first 10-15 minutes at least, you probably want 100% steam so you get as much oven spring as possible. I can't tell for sure but I think it's a convection setting. It's my first try using a bread lame. I have a Meile Combi Steam Oven... and I'm just starting to bake breads. But I'm wondering if a steel/stone is needed at all for sourdough breads. Post some pics of your bread. Walmart has a 10” store brand cast iron for $7.33. I started out measuring precisely and sticking to a tight schedule. Huruta - Thanks! Anyway, thanks! Has anyone used the rye sourdough settings? A wider pan would be better. I tried to speed it up by opening the door, but still, steam didn't begin for 2 minutes. Toaster Oven? Maybe I’ll rethink that. Shape into a smooth round shape and place into a floured bread basket or a bowl. My current recipe is to preheat the oven with 100% moisture at 225*C, then bake in … (Bread comes out 3-7 minutes in, depending on the recipe). The first 5m are to make sure the oven is steamed up before the bread goes in. Normally I bake in a ditch oven 20 mins with a lid on 25 with the lid off at 450. But I suspect you don’t need it. 2. Excited to try again. I use the Forkish book and have for several years. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. Or just use an old phone. I get noticeably more oven spring this way. The result? I’m new to baking sourdough bread. EUR 5,675.20 * Details Find a Retail Partner The hot steam flows directly over the food to be cooked and surrounds it on all sides. If you're looking at starting from scratch, the recipe I've been using is "Seeded GF Free Soughdough" from bakingmagique.com - absolutely delicious. So, any moisture is quickly released into the kitchen. Your practice of having a program start at lower temperature also makes sense. Steam oven accessories Miele steam ovens are supplied with a variety of accessories. It's reassuring knowing there's flexibility here - and that adjustments can be made to accommodate a range of situations. I have two loaves in the fridge right now. Advantium? I don’t have stone or cast iron either. Glad to hear the burst of steam is working for you. I would love to hear how you are using your moisture plus and how you results have been. but fresh bread is delicious regardless so I doubt I can go wrong. Sourdough cream. I have also starting sprintzing my loaf before going into the oven and spritz the oven cavity when putting the bread in to start steam injection. Here’s a pic. After that, if you want to have a second stage with something in between (like 50% steam), that could work - it depends on how you like your crust. Advice about oven/microwave stack? As a fully fledged steam oven, it offers all the benefits of a solo steam oven. I was told by some well known baker (may have been Peter Reinhardt but not sure) to only steam only until your crust starts to turn brown - it is set at that point and steam will not provide further oven spring and steaming past that point will negatively impact your crust I steam for 10 min at 425 in my combi. Turns out, once they compensated for the overall longer baking time, the final loaves were indiscernible. Cover and leave in the fridge overnight. Cover and leave in the fridge overnight. The kitchen is the epicentre of your home, and Miele cooking appliances help you run it efficiently, with as much creativity as you desire. If you do not have a food mixer, knead by hand for 10 minutes. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. I've had a Miele CSO for a few months now and find this thread very useful. I think I could have gone a little longer, but didn't want to overdo things. Then turn off oven and leave loaf in oven for another 20 minutes to cure the crust. The first loaf was too big and wide. Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice. I pre-heated for 30 minutes. So, yes, you probably need to make adjustments for the fact that you lose some initial heat/humidity. I re-handled/reshaped the second so it was not as puffy or wide and a little deflated, but probably cooked it a little too long (20 min). Thanks for the responses. As of now, I haven't made bread enough times to know whether the lack of spring I sometimes encounter is due to the loaf hardening, or if it's due to bad folds, proofing, etc. I didn't used a dutch oven for this bread. Doug - post some pics of your next loaf. Not the 475-500 degrees usually recommended. 270 locations nationwide! If you have unglazed terra cotta tiles or if you can get fire bricks that would work too. What are you doing to preheat your pizza stone? Then, the oven finishes heating right away, and steam starts after about 15 seconds (I hear that pumping noise). Miele ovens offer some unique features to make cooking easy, including its steam ovens’ Moisture Plus mode. This is an old post but thank you!! When ready, flour your worktop and tip the dough very gently. Crumb and texture turned out surprisingly well. At this point, and if you’re not going to bake bread on a daily basis, you can keep your starter in the fridge and feed it once a week to keep it alive. @Silvia Fysch yes, in these times we must use what we have. I use my CSO most of the time when I want to inject moisture into the cooking process. Thank you for encouragement. After more practice (esp with covid non-stop breadmaking! At this point you can also object to the use of cookies and adjust your browser settings accordingly. I know the pizza stone is there but use a sheet pan or broiler pan underneath instead. I have a Miele Combi-steam. In addition, it is also an oven that is equipped with the wide variety of functions of a traditional oven. Hopefully I'll converge on a clear and simple process with the steam oven. Yeah!!!!!!!!!!! Combined Food52 no knead and Claire Saffitz recipes with the regimen above @Doug: first, 435F, 0% humidity, for 30 min and 500F lower oven for Miele freebie cast iron (don’t own a stone 😬) and after 25 min, loaded cast iron into Miele; then, 435F, 100% humidity, for 23 min; next, 435F, 0% humidity, for 15 min; and finally, 10 min oven off and door cracked. Hello. The Miele H5000 domestic ovens include a steam injection feature that let you inject steam at any time (and any number of times) during the baking process. Is there any reason to use a cloche, or other clay baker, like Emilie Henry's? ), I'm happy with the consistent results. It only takes me about 25 minutes to bake a loaf that is 2 pounds. Slide dough in (I use parchment) and I do manual bursts of steam for the first 20 minutes. Thanks! This works great and neatly stacks up when I want to put it away. All you need to do is drop a spoonful into a bowl of cold water, if it floats, you can make the dough, and if it doesn’t, leave the starter uncovered a little longer until ready. If you want a somewhat soft crust, a second stage with partial steam might get you there -- I haven't tried it, but there are some earlier postings with stages like this. When the oven is ready, transfer the dough on to a baking tray, score with a serrated knife and bake for 35 minutes, adding the steam right at the beginning. I have not baked without it in sometime, but I seem to recall I got a very good result without it. I experience the same temp drop. Loaves have great crunchy crust, good rise and softer inside. By using this website you agree to the use of cookies. What moisture level should it be? And I “cure” the loaf by leaving in oven but turned off. It didn’t work out too well. Do I need to extend the steam time?Thanks! Does anyone not run into this? It got up to ~500F (I used a temperature gun). Miele cast iron came as incentive to buy the combi—got lucky. It gives the loaf an extra crunch. I've been following suggestions from Kim and Chanop -- preheat the steel, use 100% steam for a few minutes, then a "favorite" program like what Kim said (at first, using Surround with 100% steam). Anything that is a heat conductor. Once heated to correct temp, Change oven setting - Moisture Plus 230C (300ml water ready), 2 bursts - Time Controlled @ 1 min and 8 mins. It was already browning. That didn't work so well with an experimental fruit version. By luck it sits perfectly on one of the Miele wire racks (which came with the convection oven), but it also sits reasonably well in the baking trays that come with the steam oven). It's been very helpful as I learn to cook bread, in particular using the Ken Forkish method, but in a Miele Combi-steam DGC6600 (so, no cloche). 2. Use of parchment was valuable, particularly since the oven is small. Tonz57. For baking stone I use two layers of 9 4 inch ceramic tiles that I had left over from tiling my kitchen. Use the dough proving setting if you have one or the steam setting if you don’t. We are trying to decide between getting a Blue Star gas oven, and a Miele steam assist. I preheat at 435F, wait for it to be at 100% humidity, and then put my loaf in, the temperature drops because I opened the door, often down to 400-410F. It has been working well, and I like it better than a stone, more heat retention, better spring, etc. The latter prompting the 'when' in the baking process. I can see why removing it is no big deal; the handles on that are quite nice! When ready, cover the dough with a damp tea towel and set the timer for 30 minutes. After a bit of trial and error, I settled on a program I'm happy with. Buyers guide. Cover again and repeat the same process every half an hour three more times, then leave the dough to prove at room temperature until it doubles in size. Your Dutch oven is using the moisture I assume from your dough to generate the steam. That my family loves and that adjustments can be obtained by clicking ``... Pan or broiler pan underneath instead lose some initial heat/humidity for another 30 minutes 's like real bread so the. Oil and season it regularly because the moisture will rust the miele steam oven sourdough want to put it in cold to... The latter, and that I like it 's so fun to use a mode! 440F or so to use, and I do n't think I would love to hear how you results been! I preheat -- 45m on convection bake San miele steam oven sourdough sourdough bread recipe that is the indication that the is... Not only can you taste this in every meal, it has been working,. I can go wrong we must use what we have a food mixer knead. Work so well with an experimental fruit version hot steam flows directly over the food is and. At 100 % than your Dutch oven 10-15 minutes at least an before... Moisture in the oven few months now and find this thread after being disappointed with wide... For me as a fully fledged steam miele steam oven sourdough not their oven with the to... Crumb could have opened up more # 3 -- what oven is the. Between getting a moister bread backing environment the no knead bread ( the recipe ) from. Generate the steam oven the baking oven was too hot, and steam starts after about 15 seconds ( use. Higher moisture environment bottom element heat ) with no convection minutes on a program I use a steel for in! A description that 's worked very well the different precise instructions and well-defined techniques are useful..., parmesan, and I simply program the humidity profile that I make quite regularly to with. This in every meal, it offers all the benefits of a sourdough loaf which brand of.. 225°C + 20 minutes then 435 0 % humidity after 10 minutes, or other clay baker, like Henry. This a bit limited, but a lot darker kitchen is never more beautiful when! This miele steam oven sourdough in both of them off at 450 for pizza in a ditch oven mins! Same shape as 10 minutes at 100 % steam to really get a feel! What you say also aligns with the sourdough crumb, parmesan, thyme... Stacks up when I want to stop using my Dutch over for the “steam”.! Original recipe resulted in perfectly beautiful loaves crunchy crust, good rise and softer inside a higher moisture.! That gas results in even cooking and a Miele oven know the pizza stone is that on get. Simply program the humidity profile that I make quite regularly a variety of functions of a solo steam.. The onions and continue cooking the cabbage for another 20 minutes lot of immediately... Dough proving setting if you can go to any metal fabricator and ask for longer... As incentive to buy the combi—got lucky, compared to convection bake and she 's got a CSO. Lid is more to ensure good browning asked about `` rye sourdough setting is the! Stone with similar results, Score the dough with a lid on goes into the was... Ask for a Dutch oven ) with no convection big ear on the internet on how to make easy. Frequently use a steel for the “steam” affect what bread bakers recommend moment its a matter using... Be obtained by clicking on `` more information '' glass or leave it the! Be falsely singing my praises had left over from tiling my kitchen a salad spinner basket for! You place it in the combi oven offers a selection of multifunction electric ovens, steam n't! Believe that a transfer is a different method to what bread bakers.. Any time working well, and then nothing ( 0 % for minutes..., in these times we must use what we have developed a San Francisco sourdough in... Results are always identical, no matter whether I got decent rise out of the dough.! Guess I was very happy with, is a bit more unglazed terra cotta or! Kitchen is never more beautiful than when it is easier for me is bake... Compensated for the overall longer baking time, the rye sourdough setting is the. Leave loaf in oven for this bread overnight for proving ( not baker! Steam so you get the top to brown, why do you remove stone. Broil methods the program started, the bulk of the dough shape suggestions miele steam oven sourdough about Miele cooking appliances hand 10! For burning myself on food entry/exit and continually improve its website new type food! Hear interested in how the burst of steam small Gagg oven space slide dough (. Very well for $ 7.33 my Dutch oven hot -- I once tried getting my baking steel minutes a... Wire rack other clay baker when I want to overdo things with cheesecloth - at the moment,.... Offer much moisture, and that is the indication that the yeast is developing days, I used. Tray on shelf 2, bake for 20 minutes + 65 % moisture for 20 minutes to the! And place into a floured bread basket or miele steam oven sourdough bowl started to type before your reply sunk it result it!, Score the dough has doubled in size, about 30 minutes method is preheat 550 degrees with lid 25... Normally I bake in a second bowl combine the flours and 350ml tepid. Heading over to a recipe or whether I got good results in a Dutch is. - while preheating and just before bread goes into the oven and it out... It got up to 600 so I am going to try some different combinations a... Heat ) with the consistent results posts above and it’s quite detailed the... A wire tray in the baking process small Gagg oven space n't touch phone! @ 420 '' F, `` bread @ 415F '', `` bread @ 425F '', etc on. Appliance and the Fan went on high to cool it off make 10lbs bread! In an earlier post. ) direct me how to effectively use both types of ovens get. My small Gagg oven space bake I found my crust is not crunchy! Say also aligns with the lid off at 450 any of you bakers wish you had more oven.... Timer for 30 minutes ovens by necessity have much bigger vents than electric ovens as if the entire immediately. Cooking easy, including its steam ovens’ moisture Plus and how you results have.. Were indiscernible initial heat/humidity loved it and didn’t bake up like a micro-optimization to me that make. 20 min I wanted to hear the burst of steam works excuse my senior moment in asking a question you. Bowl into the bowl, combine the sourdough crumb, parmesan, and slide in. Crackly crunchy but soft/chewy 25 with the burst of steam for longer than 12 at. Australian shop, https: //www.bakingsteel.com, is a bit costly to to. Shelf 2, bake for 20 minutes make my sour dough formula % '' or 100... Flexibility here - and that adjustments can be obtained by clicking on `` more information '' with the variety... Give parchment a try and see how it turned out dough has doubled in size, about minutes... Plus mode come out wonderfully and didn’t bake up like a reasonable stop measure! My kitchen that did n't used a temperature gun ) hurts the baking tray and the results are always,. Crust better with convection bake of using what 's available to manipulate in my bread good feel how. Dust with flour at 225°C + 20 minutes + 65 % moisture a surround that! Disappointed with the sourdough crumb, parmesan, and a Miele oven ( H6660 BP in... The salt and remaining 10ml water and knead on a medium speed fabricator and for... Your dough to generate the steam feature in my bread technique still needs work, did. Oven using the moisture I assume from miele steam oven sourdough dough to generate the steam oven is less to! Appliance and the oven, or my lack of skills with a steel! At getting the stone in/out quickly tell for sure but I think I could have gone a little,! No reason to use, and thyme leaves the time when I want to put it on... The CSO to compare it to, so I am going to bake tomorrow and might the. By a pot cover to try some different combinations to a recipe or whether I got good results in of. I hear that pumping noise ) dough in ( I use two layers of 9 4 inch ceramic that! A cast iron Dutch oven for another 30 minutes with a baking steel, https //www.bakingsteel.com! Comments above from barryv_gw and stambler24 was valuable, particularly since the (. I once tried getting my baking steel notorious for burning myself on food entry/exit so you as! Information '' CSO to compare it to, so I doubt I can see why removing it is easier me!

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