Bake looks nice! How'd it work out for you?Well the oven has a proofing setting and I tried the steam bake setting as well.
This is definitely the best crumb I've gotten
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Bake looks nice! How'd it work out for you?Well the oven has a proofing setting and I tried the steam bake setting as well.
This is definitely the best crumb I've gotten
View attachment 105679
We got a Frigidaire gallery Induction with Total Convection oven. It honestly is amazing.What oven did you end up with?
Ive read everything from 180 to 210. What’s your (meaning everyone’s) temp that you call it at? Totally fine if your answer is “when it sounds hollow”190 degrees
I don't normally temp mine. My baking temp and procedure are always the same and I judge by color. I should start temping them to find out. Sometimes I will temp enriched doughs because I don't have as good of a feel, and they go to 200 for me.Ive read everything from 180 to 210. What’s your (meaning everyone’s) temp that you call it at? Totally fine if your answer is “when it sounds hollow”
You’re will power is impressive. I can barely past the first 1-2 hours of set timeGot my boule shaper so had to try it out.
Looks pretty good so far. Waiting until tomorrow morning for the cut.
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Same, as soon as it's cool to the touch I MUST try it.You’re will power is impressive. I can barely past the first 1-2 hours of set time
If a loaf isn't gone within a couple of days around here, I must have done something wrong.You’re will power is impressive. I can barely past the first 1-2 hours of set time
Nice ear!