A couple of days ago I shared that I got a new oven and in the few days I’ve had it, it has been incredible. So much more capable than my previous oven (even when it was working), I couldn’t be happier with it. BUT it has also meant that I must figure it out it; not how to use it, but the best way(s) to bake bread with it.

For instance, what level should I place the rack? With my first bake, I placed my stone on the middle level. The loaves turned out great, but the crust looked a little dry when I took them out. Did the circulation fan turn on? Did I have enough steam?

Speaking of steam, even though this oven has a steam function, it doesn’t have a separate reservoir and steam generator. You’re supposed to put water on the bottom of the oven. I know, not much different from baking with a regular oven, but the advantage of this new oven over my old one is that this new one can handle high moisture levels; something my old oven couldn’t and the baking cavity finally cracked.

I can see that the fan at the back is going to be problematic. This is probably the culprit behind the dry crust. I will need to find a way to divert the airflow, or move the loaves to either side of the fan so they’re out of the direct path of fan. With my old oven, I draped a sheet of heavy duty foil over the fan area. It didn’t complete block the fan, but it did help to block the direct airflow. But what I think I might end up doing is using a thin metal sheet or some other heat tolerant material that can lean against the back of the oven without completely covering the vents. Since it will be at an angle, it will divert the airflow down. I think that’ll also help bring steam up from the bottom.

Another thing I must figure out is using my baking stone with this oven.

Ah! The things we do for our bread! Figuring our tools out is half the fun!