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.

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.)

 

 

 

 

Edited July 6, 20206 yr by asiacurious
Added info on the oven.