Jump to content

Recommended Posts

Posted

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.

  • 3 weeks later...
Posted (edited)

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.

 

 

bread1.jpg

bread2.jpg

 

This is the oven - a Sharp EO-28LP. 

 

EO-28LP%28K%29-.jpg?itok=DF_7cFKS

 

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.)

 

 

 

 

Edited by asiacurious
Added info on the oven.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.



×
×
  • Create New...