Would like to hear your findings. 2. I'm assuming the humidity dropped too, but the oven doesn't tell me. Preheat a Miele Oven on Moisture Plus at 250ËC with 2 bursts of steam. The latter prompting the 'when' in the baking process. :). It's a game changer. I don't think the Gagg has a way to turn off convection so I'll just need to live with a thicker crust I suppose. The one that works best for me is convection bake 435F 100% humidity for 20 minutes then 435 0% for 20-25 minutes. I spent three days at King Arthur Flour honing my sourdough skills and they suggested I inject the steam as soon as I closed the door. The result? In a second bowl combine the sourdough, 250â280 ml cold water and the oil. I'm not well read on this at the moment, though. So all this information is helpful. I hadn't seen a description that's clear about this, until now. Now, for a few more days, you will need to do this process twice a day until the starter is alive and bubbling a few hours after it has been fed. And what do people do about it? I have a Miele DCG 6700 combi-steam oven and thought there should be a way to make fabulous sourdough bread in it, even though the max temp is 435 degrees. I'm notorious for burning myself on food entry/exit. Do I need to extend the steam time?Thanks! Here's what I'm doing now. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. At least on the Miele. Yeah, this really sounds like a micro-optimization to me. Toaster Oven? Put the bowl into the oven until the dough has doubled in size, about 30 minutes. It seems like MaxiBroil has intense heat coming from above, but with the baking steel so hot, it doesn't seem to be a problem. There is frequent mention of an oven temperature at "60%" or "100%". Anyone played around with different levels of steam and have feedback on your experience / opinions? Took me about a year to really get a good feel for how the dough works. It is a common misconception that gas results in a higher moisture environment. Sourdough cream. When the oven is ready, transfer the dough on to a baking tray, score with a serrated knife and bake for 35 minutes, adding the steam right at the beginning. This is an old post but thank you!! Since I can go from fridge directly to oven, I think I might get less spread and will try one of these in the Gagg. When ready, cover the dough with a damp tea towel and set the timer for 30 minutes. Lower to 475 100% steam for 35 min and then 10 min convention. Anyway, here are 2 photos of bread baking. Maybe Iâll rethink that. Set your steam oven to 35°C/95°F (or, if you can, lower - 28°C/82°F is perfect). For me, after roughly 10 minutes, the oven spring is complete, and the bread starts to firm up and brown (the browning makes me wonder if the Miele oven is a bit stingy with the steam, compared to a cloche). Don't worry you can change how often you receive emails at any time. It's my first try using a bread lame. Have you tried the bread programs? Turns out, once they compensated for the overall longer baking time, the final loaves were indiscernible. The Miele H5000 domestic ovens include a steam injection feature that let you inject steam at any time (and any number of times) during the baking process. I also use a surround mode (top and bottom element heat) with NO convection. Someone else asked about "rye sourdough" settings -- what oven is that on? The first photo is after 2 minutes -- oven spring was just starting. After a bit of trial and error, I settled on a program I'm happy with. Was it worthwhile? I used 3 stages of cooking. The first 5m are to make sure the oven is steamed up before the bread goes in. I could see your thought process. I've been having great results using surround without convection 435 degrees with 100% steam for 10 minutes and then finish baking at either 435 or 400 (certain doughs get too dark at 435). Miele oven with steam injection . But then, when the program started, the oven was too hot, and the fan went on high to cool it off. Kim - thanks again for your suggestions. Put bread in with lid on for 35-40 minutes. Making individual side dishes or a complete meal â the steam oven can cope with all this and more. by hand, then cover and leave to rest for 20 min. Incidentally, you mentioned steam-assist instead of CSO. Not the 475-500 degrees usually recommended. Combined Food52 no knead and Claire Saffitz recipes with the regimen above @Doug: first, 435F, 0% humidity, for 30 min and 500F lower oven for Miele freebie cast iron (donât own a stone ð¬) and after 25 min, loaded cast iron into Miele; then, 435F, 100% humidity, for 23 min; next, 435F, 0% humidity, for 15 min; and finally, 10 min oven off and door cracked. After more practice (esp with covid non-stop breadmaking! Stambler, that makes sense re: oven spring. Anyway, after the door shuts, the oven must come back up to 435F before injecting more steam, which takes about a minute. If you are interested in serious bread baking with these ovens you're on your own as the manufacturer seems to not know much about how to bake bread. It was slightly overproofed, I think, but I was very happy with it. And that's why you pick a combination steam oven, not just a regular oven that can inject an uncontrolled amount of steam at some time. But the purpose of this bake is for me to see if a more vigorous starter will help produce more holes in my bread. Yeah!!!!!!!!!!! 1. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. Iâve used the following method a couple of times with success. For the first 10-15 minutes at least, you probably want 100% steam so you get as much oven spring as possible. I think I need to get better at working at shaping high hydration dough - I think it went in too slack. Thanks everyone for contributing to this thread! Create your dream kitchen with essential expert advice that will inspire. I use the MoisturePlus setting and select Surround and then have an option to select how many 'bursts' of steam I want and whether it is to be done manually or automatically. But then I do not have the CSO to compare it to, so I may be falsely singing my praises. This early in the baking process, the bulk of the dough is bound to be cold anyway. So, yes, you probably need to make adjustments for the fact that you lose some initial heat/humidity. I've been proving in a plastic ricotta basket lined with cheesecloth - at the moment its a matter of using what's available. Buyers guide. Place a tray on shelf position 1 and a rack on shelf position 2. Just curious, why do you remove your stone from the oven? Then I start the bread program. I use my CSO most of the time when I want to inject moisture into the cooking process. Allow the bone marrow to cool. A feed will be the same process that youâre used to, but now that the starter is alive and active, you want to remove three quarters and replace it with the same amount of flour and water. When done this way, I don't notice a benefit of spritzing (which I did notice when I was using Surround for the first stage). Read more. Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice. Baking a tartine country sourdough right now. All you need to do is drop a spoonful into a bowl of cold water, if it floats, you can make the dough, and if it doesnât, leave the starter uncovered a little longer until ready. The ovenâs automatic program adds a perfect amount of steam during baking resulting in loaves with a crispy crust and sheen. It's not as if the entire loaf immediately jumps 200Â°F higher once you place it in the oven. Like many here, I found this thread after being disappointed with the built-in bread programs. I use the Forkish book and have for several years. 2. Anyway, one question about the stone. If you want a somewhat soft crust, a second stage with partial steam might get you there -- I haven't tried it, but there are some earlier postings with stages like this. I am fairly new to sourdough bread baking game, but I am quite happy with how easy it is to use Miele steam combi for sourdough bread as well as other baking that moisture would be beneficial. We had our Gagg steam oven installed about 6 years ago and at the time, I didn't have the time or energy to figure out how to best cook sourdough in it and after a few failed attempts I just went back to the dutch oven method. For other who might come across this post, I got decent rise out of the baguette using the cast iron griddle. 100g active starter (see our guide below on how to make this). Leave uncovered once again for another 24 hours. Allow to cool for at least an hour before slicing. Perhaps this varies across Miele models. Please excuse my senior moment in asking a question that you'd already answered. Leave to one side. I use the surround setting. Normally I bake in a ditch oven 20 mins with a lid on 25 with the lid off at 450. @Silvia Fysch yes, in these times we must use what we have. Over time, I discovered where I can fudge things, what techniques work for recovering from mistakes, and what the future bread should look like at the different stages of the process. Your Dutch oven is using the moisture I assume from your dough to generate the steam. The idea of the steel or stone is that a transfer is a lot of heat immediately to the loaf contributing to oven spring. Take care if you try this... don't touch your phone to the glass or leave it near the glass for long! Then turn off oven and leave loaf in oven for another 20 minutes to cure the crust. my Milela has a surround mode That supposedly mimics in that supposedly mimics a brick oven. If you're looking at starting from scratch, the recipe I've been using is "Seeded GF Free Soughdough" from bakingmagique.com - absolutely delicious. Repeat this process for a total of 5 days always with the jar uncovered. Has anyone used the rye sourdough settings? Add the salt and remaining 10ml water and knead for another 4 minutes on a medium speed. Knead the dough for 2â3 min. I remove my stone and load my bread 9 minutes into the program. We believe that a kitchen is never more beautiful than when it is being used. I have a handful of breads that my family loves and that I make quite regularly. Sounds like it's the latter, and I need to focus on fundamentals. I use the Tartine 75%ish hydration dough. I have also starting sprintzing my loaf before going into the oven and spritz the oven cavity when putting the bread in to start steam injection. Also, with cold weather in my part of Australia, a hot water bottle in a polystyrene box has been helpful for proving. Eating healthily keeps you fit: the Miele steam oven is an extremely gentle and healthy way to cook your food. I think 35 min is a long time for steam. Sliding off the bread will be tricky and Iâd wear oven mitts. I was very pleased with my results! Since you get the top to brown, why do you need a steel for the bottom of a sourdough loaf? Here's today's loaf: Doug, That's beautiful! July 12, 2018 - 12:25pm. This is my baking process, Preheat Miele oven - Convectional Heat setting 240C, Place dough on tray lined with bake paper and sprinkled with polenta. This recipe is for two loaves, one for you and one for a friend. Pre-heat combi steam oven and select Combination Mode: Fan Plus at 225°C + 20 minutes + 65% moisture. Does anyone know? I could end up with focaccia (!) I tried less time, but this yields a thicker crust that I like better. I know the pizza stone is there but use a sheet pan or broiler pan underneath instead. Place into the oven on Moisture Plus Fan Plus at 160°C for 2 hours and 10 minutes with 3 bursts of steam, releasing each burst of steam 40 minutes apart. (Mine doesn't have it. I've been learning how to make sourdough bread over the past few months, mainly following the Tartine Bread book as well as Ken Forkish's "Flour, Water, Salt, Yeast". Steam Oven? Your loaf looks great!!! I'm going to give spritzing a try. But much to my surprise, some rather big deviations from the original recipe resulted in perfectly beautiful loaves. Your really dont know how long that lasts as I assume removing the lid is more to ensure good browning. Excited to try again. I donât have stone or cast iron either. Steam oven? Propped up by a pot cover to try to level it. It only takes me about 25 minutes to bake a loaf that is 2 pounds. It gives the loaf an extra crunch. I agree about the timing. I always thought the temperature available in the Miele is not high enough.Today I tried the following:Surround, 220Â°C (428F), 100% for 13 minutesSurround, 220Â°C (428F) 0% for another 15 minutesThe result is satisfactory. Hmm interesting. webuser 499013063 Have JUST pulled my very first sourdough loaf ever (gluten free to boot) from my Miele DGC 5070 or 5080 (don't know which) - used the ryebread auto setting. As is so often the case, we have chance to thank for the creation of a new type of food. Did you find you had more oven spring with Maxibroil, compared to Convection bake? "Bread @ 425F", "Bread @ 420"F, "Bread @ 415F", etc. I think I could have gone a little longer, but didn't want to overdo things. I tried to speed it up by opening the door, but still, steam didn't begin for 2 minutes. Advice about oven/microwave stack? Eating healthily keeps you fit: the Miele steam oven is an extremely gentle and healthy way to cook your food. Scoop the marrow out and mix with the sourdough crumb, parmesan, and thyme leaves.
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