to be chafoin wrote:Bravo, the crumb of these loaves has a good head! Not easy to get this honeycomb ...Perseus wrote:I had already seen cooking casseroles, in a way it allows to replace the sole but also to promote cooking with the steam released by the bread in the closed casserole (first part of cooking), and this is close to the principle of falling heat cooking.
I believe that sooner or later I would hack a steel sole.
For cooking, how did you go about the temperature on the fries plate?
I have a kind of old pizza stone like stone that I had been given a long time ago, it is broken but it is not very annoying for this use.
I preheat 45 min at 250 ° C (the max of my oven), then I drop to 220 ° C 5 minutes after having baked. And I put a bowl of water at the bottom of the oven of course.
Bread dough is very, very rich in water and the vaporization of this water pumps a lot of energy (and therefore lowers the temperature), hence the interest of a "mass" providing heat storage and thermal inertia: sole in real bread oven, whether wood-fired or otherwise, stone plate, steel plate, cast iron casserole dish ...
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