Bread making, high hydration.

[stoutfella]

Has anyone had any success making high hydration bread? If so I would be very interested to know what oven you are using as my gas oven doesn't seem to be up to the job.

[asiacurious]

How high a hydration are you thinking?  I've made a 62.5% in a larger basic countertop oven with pretty good success....  It's a basic sandwich loaf bread, but soooo good.

 

 

 

This is the oven - a Sharp EO-28LP. 

 

 

I use a baking stone on the wire rack in the bottom slot and let it pre-heat for about 50 minutes.  It's got a fan I can turn on and off as needed.  (I tend to have it on at the start, then turn off about half way through baking.)