Recipe Baking bread in gas oven

badjak

badjak

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I followed Puggles suggestion and tried this recipe
View: https://m.youtube.com/watch?v=dILfFnF733Y


It's worth watching, but for the non-watchers:
Water: 220 ml
Dry yeast: 2 gr
Sugar (optional): 4 gr
Bread flour: 320 gr
Salt: 6 gr

Mix water, yeast and sugar
Add flour and salt, stir (mix) till no more dry flour (it will form a ball)
Cover and rest for 30 minutes
1 stretch and fold, then a couple of tilt and slaps
Cover, rest 30 minutes, repeat
Cover, let rise for 2 hours (doubled in size)
Divide in 4, ball, rest for 10 minutes
Flatten and shape.
Put in baking tray, seam side down and cover with towel
Let rest for 30 minutes and preheat the oven at some point
Flour the top, score, put water around the tray and bake covered at 230 °C for 20 minutes, then uncovered till nice and dark

Mostly this worked fine.
In the video they are on paper inside the tray. I got a simple gas oven and am always scared to do this. I put some coarse corn flour in the tray
My gas oven only has bottom heat. I can't get the top brown enough without the bottom burning.
Don't get me wrong, the bread was still very tasty (much better on day one than day 2, so I'll freeze them next time)

Next batch, I will try reducing the hydration a little bit. Maybe by just putting them on bakers linen at shaping.
And no water in the tray as gas ovens are moist.
I'm contemplating baking uncovered.
Anyone else got any advice here?

Good thing is I get to eat all the experiments (actualy going to divide the dough in 5 as I will eat a whole roll and they are just a bit too big)
 
And for bread not eaten straight away:
Toaster and back up (if no power)
IMG_20250131_101033_581.jpg
 
badjak said:
I followed Puggles suggestion and tried this recipe
View: https://m.youtube.com/watch?v=dILfFnF733Y


It's worth watching, but for the non-watchers:
Water: 220 ml
Dry yeast: 2 gr
Sugar (optional): 4 gr
Bread flour: 320 gr
Salt: 6 gr

Mix water, yeast and sugar
Add flour and salt, stir (mix) till no more dry flour (it will form a ball)
Cover and rest for 30 minutes
1 stretch and fold, then a couple of tilt and slaps
Cover, rest 30 minutes, repeat
Cover, let rise for 2 hours (doubled in size)
Divide in 4, ball, rest for 10 minutes
Flatten and shape.
Put in baking tray, seam side down and cover with towel
Let rest for 30 minutes and preheat the oven at some point
Flour the top, score, put water around the tray and bake covered at 230 °C for 20 minutes, then uncovered till nice and dark

Mostly this worked fine.
In the video they are on paper inside the tray. I got a simple gas oven and am always scared to do this. I put some coarse corn flour in the tray
My gas oven only has bottom heat. I can't get the top brown enough without the bottom burning.
Don't get me wrong, the bread was still very tasty (much better on day one than day 2, so I'll freeze them next time)

Next batch, I will try reducing the hydration a little bit. Maybe by just putting them on bakers linen at shaping.
And no water in the tray as gas ovens are moist.
I'm contemplating baking uncovered.
Anyone else got any advice here?

Good thing is I get to eat all the experiments (actualy going to divide the dough in 5 as I will eat a whole roll and they are just a bit too big)
Click to expand...
What I noticed when doing this recipe is that towards the end, they were still somewhat blonde, so I let them go for another few minutes, but with the broiler on high. (you gotta watch when you do this, it can go from good to bad very fast) and that gave me the great color and helped with the crust. I still can't understand the logic of the tops "splitting" I used a lame and cut fairly deep, but they still didn't end up how I was picturing them in my head.. Regardless, they are still delicious and I don't mind experimenting, because I still get to eat them in the end.

Also, you can only find out from watching the video with closed-captioning on, there are two baking temps, after you take the lid off, you lower the heat to 390 f, which doesn't make sense to me, seems like you would want a higher heat with the lid off to get the best results on the outsides of the bread.
 
Puggles said:
What I noticed when doing this recipe is that towards the end, they were still somewhat blonde, so I let them go for another few minutes, but with the broiler on high. (you gotta watch when you do this, it can go from good to bad very fast) and that gave me the great color and helped with the crust. I still can't understand the logic of the tops "splitting" I used a lame and cut fairly deep, but they still didn't end up how I was picturing them in my head.. Regardless, they are still delicious and I don't mind experimenting, because I still get to eat them in the end.

Also, you can only find out from watching the video with closed-captioning on, there are two baking temps, after you take the lid off, you lower the heat to 390 f, which doesn't make sense to me, seems like you would want a higher heat with the lid off to get the best results on the outsides of the bread.
Click to expand...
Well spotted about the lower temp!
I didn't notice.

Unfortunately, I got no broiler, I'll just have to learn to live with paler bread :)
 
I do the corn meal thing too for baking breads.

I'd say try a batch partially covered initially. For every bit of natural gas that's burned in your oven, by weight, you get 2 1/4 times that in weight of water. 👍

Thank you badjak! Bookmarked
 
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