> From: "Drora Kemp" <Kemp@mnr.org>
> Subject: New Oven Question
>
> I have just bought, and received a new oven, an electric
> convection/regular Thermador. Any peculiarities re bread baking in that
> oven? In general - is the convection method any good for bread baking?
Hi Drora,
First, convection baking is wonderful for breads (and many other
things)! I use it all the time in conjunction with my bread stone and
find that it yields a really wonderful browned crust with a nice interior
texture.
For most normal yeast breads (low sugar content) I would suggest that
you bake at about 25 degrees Fahrenheit less than your regular
temperature. For example, if your bread normally bakes at 400 degrees
Fahrenheit, then I would lower it to 375 when the loaves go in. For
regular yeast breads like this I do not find it takes any longer to bake
them. I have two convection ovens, and one of them allows me to turn the
convection feature off and on with a switch. With this oven I generally
leave the convection turned off until the loaves go in, then turn it on.
I do think it is important to preheat your baking stone adequately in
order to get the full benefit from it -- I preheat mine for about 25-30
minutes before putting bread in, and I'm usually busy doing the last rise
at that time anyway so I put the loaves on my oven island and they like
the warmth for that.
My latest delight in bread-baking is flatbreads (e.g., focaccia,
ciabbatta, etc.). I have included my favorite "basic" recipes below --
you can add just about any kind of toppings or additions you like to it to
suit your tastes.
Enjoy,
Joan
--
Reply via email to joanm@bigfoot.com
Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html
Ciabatta with Olives and Italian Herbs
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Makes: 2 loaves
Sponge:
1 c. bread flour
2 t. sugar
2-1/2 t. active dry yeast
3/4 c. warm water (approx. 110-120 degrees -- warm to the wrist)
Blend ingredients together thoroughly in medium bowl. Cover; place in
refrigerator for 12-24 hours.
Bread:
Sponge starter (preferably at room temperature)
2-1/2 c. bread flour
1-1/2 c. Italian flour (available from King Arthur Baking Co.)
1 to 1-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist)
2 t. powdered milk
1/4 t. ground ginger
1/4 t. ground cayenne pepper
2-1/2 t. active dry yeast
1 t. salt
4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and
thyme -- you can use fresh, chopped herbs or dried herbs)
2.25 oz. can of sliced ripe olives, well drained
2 T. bread or all-purpose flour
Preheat oven to 450 degrees Fahrenheit for at least 30 minutes prior to
baking.
In a large mixing bowl, combine all bread ingredients (sponge through
ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured
work surface and divide into two equal portions (you may also make 4
individual-sized bread loaves). The dough will be sticky and soft, so
you may wish to flour your hands before working with the dough.
Roll each portion into a roughly oval shape approximately 3/4" thick.
These breads are more beautiful if they are shaped irregularly. Dust
loaves lightly with flour. Place loaves on a baking sheet sprinkled
lightly with cornmeal. Let rise for 20-30 minutes until doubled in
thickness and puffy.
Turn oven temperature down to 425 degrees Fahrenheit (400 if using
convection). Bake for 25-27 minutes until loaves are slightly browned on
top and sound hollow when tapped. Remove from oven; cool on wire rack.
NOTE: these loaves are excellent when used for sandwiches or "quick"
pizzas.
For sandwiches: slice loaf in half horizontally; toast lightly. Top
one half with sandwich filling, place other half on top. Serve.
For quick pizzas: brush very lightly with olive oil and other pizza
toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables,
herbs) and place under broiler until cheese is melted and bubbly. Serve
immediately.
Flatbread/Focaccia (ideal for Cuisinart)
------------------------------------------------
Yield: 2 flatbreads
2 c. bread flour
1 c. Italian flour (available from King Arthur Baking Co.)
1/4 t. cayenne pepper
1/4 t. ground ginger
1-1/2 t. salt
1 T. sugar
1 T. yeast
3 T. olive oil
1 c. warm water (110-115 degrees Fahrenheit)
2-3 t. corn meal
6 Tbsp. olive oil (approximately)
Desired toppings and/or additions (see below)
Place baking stone in oven. Preheat oven to 450F for at least 30 minutes
prior to baking.
Insert metal blade in work bowl of food processor. Add flours, cayenne
pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and
any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or
6 times to blend well.
Add olive oil and warm water; process about 45-60 seconds, or until dough
forms a ball in the work bowl.
Prepare pizza peel or baking sheet by sprinkling lightly with corn meal.
Remove dough to flat, floured board. Divide into two equal-sized pieces.
Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The
shape does not matter -- I have used square, rectangular, and oval shapes.
Gently place shaped piece on pizza peel or baking sheet sprinkled with
corn meal. Repeat for the other piece of dough.
Place pizza peel or baking sheet in a warm, draft-free location until
dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon,
make depressions in dough. Brush lightly with olive oil. If using
topping ingredients, sprinkle them on at this time.
Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place
dough pieces on heating baking stone in oven; bake for approximately 13-15
minutes, or until bread is golden brown.
Remove to cooling racks and cool briefly before slicing. If freezing
loaves for later use, cool thoroughly (about 2 hours).
----------------------------
INGREDIENT ADDITIONS:
1) dried spinach & feta cheese (available from King Arthur Baking Co.)
2) sliced black olives, drained
3) herbs (e.g., rosemary, thyme, basil, oregano)
4) crushed red peppers
5) dried onion flakes
6) sun-dried tomatoes, chopped
7) dried bell peppers, chopped
TOPPINGS:
1) crushed red peppers
2) herbs (e.g., rosemary, thyme, basil, oregano)
3) coarse salt