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I can't brown in my oven. - Page 2

post #31 of 52
Thread Starter 

So what I'm gonna do is buy an in-oven thermometer and if it's not in sync with the knob temp then I'll call the shop where I bought it since we just bought it last december? Is that a good idea?

 

Anyway, out oven is 90cm. And if I'm not mistaken, the whole capacity is 68 liters :) Here's a pic.

 

68211_1692807353785_1045823783_1856452_5237936_n.jpg

 

post #32 of 52

Its ony 3 monthes old ,so for heavens sake lets stop beating a dead horse and get oven checked then fixed while you still have warrantee.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 52
Quote:
Originally Posted by reyesryanmjaube View Post

...Anyway, out oven is 90cm. And if I'm not mistaken, the whole capacity is 68 liters :)

 

That figure works out to approx 4150 cubic inches, a good, small or compact oven!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #34 of 52
Thread Starter 

I'm gonna do the oil and meat thermometer now since I cant go out yet and but a oven thermometer

post #35 of 52
Quote:
Originally Posted by reyesryanmjaube View Post

I'm gonna do the oil and meat thermometer now since I cant go out yet and but a oven thermometer



Cuidado amigo!

A meat thermometer has a much lower measuring capacity than a simple oven thermometer!

You need at least to be able to check between 180°C up to 220°C, most used settings in baking stuff.

post #36 of 52

Listen to Chris, Reyesryanmjaube. The right tool for the job is what you want, and a meat thermometer won't do it. Not only because the scale isn't high enough. They're not designed to be accurate in air.

 

Even a candy thermometer only goes up to about 350F, which is, generally, the starting point for baking.

 

You've waited this long. Another day or two isn't crucial.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #37 of 52
Thread Starter 

Ok! I was about to use the meat thermometer and oil method but I suddenly realized (as you said) that the temp is too low. So I immediately called my mom, since she was out, to buy an In-Oven thermometer, and she bought one.

 

P2270371.JPG

 

I tested it immediately and found out that my oven was 10c off. But as I said, I used the max temp in my oven (I tested it and got 500f in the oven thermometer) and I still got a pale bread.

 

Here's the bread.

 

P2260370.JPG

 

So what may be the problem? 

 

PS: I baked the bread before I used the thermometer but I used the max setting. 

post #38 of 52

I should declare myself out when it comes to bread baking, but I know a lot of bakers pull out the same kind of bread when they don't use steam when baking. There's nothing wrong with your bread. Adding some hot water on a hot baking plate in your oven, beneath the bread, will produce steam and a glossy crispy bread...

I'll leave the rest to the experts around here, but many breadmakers will certainly enjoy this link in english, probably translated from dutch;

http://www.classofoods.com/ukindex.html

 

Click on topic "2.3 Baking" for explanation what happens when you bake bread...

post #39 of 52

That is some really anemic looking bread.  Did you steam it, I maen by pouring 1 C of boiling water into the floor of the oven like I do?  Really anemic, really...

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #40 of 52
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

That is some really anemic looking bread.  Did you steam it, I maen by pouring 1 C of boiling water into the floor of the oven like I do?  Really anemic, really...



No but I did put a pan with tap water beside the bread while baking

post #41 of 52

your bread is not hydrated enough to caramelize. add 10% more water at the start of your mix and make sure you ferment and proof long enough.

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #42 of 52

Again what's your hydration and it looks to me like a temperature issue more than anything else.  What's your hydration?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #43 of 52

Few tips:

Make sure you don't over handle the dough

don't over flour the work surface

bake at 400 F

finished when the internal temperature of the bread is 200 - 206 F

If you want more color, wash surface of dough with egg wash before baking

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #44 of 52
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

Again what's your hydration and it looks to me like a temperature issue more than anything else.  What's your hydration?


 

What you're looking at sir is a failed ciabatta bread. I've been working on it for 3 days but it seems that poolish wont work properly for me. I dont really know the hydration of this bread but it's pretty wet since it's a ciabatta. But then again, its a failure. I am now fermenting a 'no knead' ciabatta dough and I'm gonna bake it 8 hours from now and I'm gonna post the results here.


 

Quote:
Originally Posted by m brown View Post

Few tips:

Make sure you don't over handle the dough

don't over flour the work surface

bake at 400 F

finished when the internal temperature of the bread is 200 - 206 F

If you want more color, wash surface of dough with egg wash before baking


 

If I add egg wash, wont the color be like... glossy and closer to a diner roll type of color rather than an artisan bread like color? I'm actually thinking of brushing the surface with water and oil and dusting it a bit before baking and see if it's gonna work for me. But really, I dont see most bread recipes calling to brush the surface with other liquids before baking. I'm really lost here :(

post #45 of 52

I say, don;t use egg!  the color on bread is from the dough itself.  It would indeed make it shiny and yellow. 

You might try preheating a very long time (an hour) and

using a baking stone or cast iron pan that heats up inside the oven while you preheat and

spray the loaf with water before baking

Professional bread ovens force steam into them to brown the bread - or use wood-burning oven made of brick. 

 

But to me it looks mainly like the oven wasn;t hot enough.  Maybe you used the max setting but maybe you didn;t preheat enough, and maybe when you later tested the oven you put the thermometer where the bread didn't go, but lower or higher or closer to the edge. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #46 of 52

Convection?

post #47 of 52

Fletcherous - are you saying convections don't brown well?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #48 of 52
Thread Starter 

Convection ovens has a fan inside right? Mine dont have so I guess it's not convection.

 

I'm proofing my ciabatta dough and I'm gonna bake it an hour and a half from now. I'm gonna pre heat the oven at 450 for an hour and let's see the difference. I'm also gonna brush the surface with water and dust it with flour before baking it. Anyway, what,s better as a final brush. Water or oil?

post #49 of 52
Thread Starter 

FINALLY!! I was able to get it to brown! All it needed was the steam and yeah, I brushed water on it with a paper towel before I baked it. Maybe that's just what I needed. Thanks to all who helped me in this thread :D This forum never fails

P2270372.JPG

 

P2270375.JPG

 

time to bake more bread!!

post #50 of 52

RRMJ, yesterday I was watching one of our top pâtissiers making pâte à choux. He brushed the top of the choux very slightly with beaten egg! They came out nicely browned on top and quite pale on the sides. Furthermore, he covered them with chocolate glaze; he melted some chocolate, poured on maybe 20% in volume still hot boiled cream and stirred into the chocolate. He mentioned that the glaze should become all shiny when mixing these two components together and that the topping wouldn't harden but stay somewhat soft, just like it should be. Indeed, when the chocolate was cooled, his choux looked like heaven with a nice glossy chocolate glaze on top! (The choux were filled with crème pätissière).

post #51 of 52
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post

RRMJ, yesterday I was watching one of our top pâtissiers making pâte à choux. He brushed the top of the choux very slightly with beaten egg! They came out nicely browned on top and quite pale on the sides. Furthermore, he covered them with chocolate glaze; he melted some chocolate, poured on maybe 20% in volume still hot boiled cream and stirred into the chocolate. He mentioned that the glaze should become all shiny when mixing these two components together and that the topping wouldn't harden but stay somewhat soft, just like it should be. Indeed, when the chocolate was cooled, his choux looked like heaven with a nice glossy chocolate glaze on top! (The choux were filled with crème pätissière).



Thanks for that tip! I'm gonna do that next time I make Cream Puffs :D

post #52 of 52


 

Quote:
Originally Posted by reyesryanmjaube View Post

FINALLY!! I was able to get it to brown! All it needed was the steam and yeah, I brushed water on it with a paper towel before I baked it. Maybe that's just what I needed. Thanks to all who helped me in this thread :D This forum never fails



YAY!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
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