Baking in the oven (questions and answers, reviews, exchange of experience)

[Margit]

Margit , the instructions for my NEFF oven say that it is not recommended to use metal forms and trays without a dark coating on the outside. I also noticed that, for example, in the aluminum mold (without coating) the sides and bottom of the product remain pale in any mode. The shiny (matte, by the way, too) metal surface reflects heat. I try to avoid such forms, but if I use them, I put them not on the wire rack, but on a baking sheet from the oven. The bottom is browned, the sides are slightly too. Try it.

I didn't notice your post right away,Cvetaal.
Thank you, I will definitely try to bake on a baking sheet, I will write about the result. If only it would help!

And I have another question - I just can not find the temperature regime so that the top does not become "oak". It turns out very badly - the bottom does not burn, ordinary, and the top is tight, and the dough is different, and soft buns are obtained in a slow cooker, but in the oven - well, nothing
Gas oven, the most common, without convectors, convectors, etc.

[Elenochka,]

I just can't find the temperature regime so that the top does not become "oak".

Elenochka, it seems to me that the top is oak or tight when the oven is not very hot. I had this a couple of times - I was in a hurry ... So, when I didn't let my oven warm up "thoroughly" - the top was tight, the crust was dense and oak. I also have the simplest gas oven, I heat it up for 20-30 minutes, so that ... it was very well heated

Girls, I have a question about baking in Ardo gas stoves, the bottom is on, the top is white. Tell me how to fix this?

Girls, I have a question about baking in Ardo gas stoves, the bottom is on, the top is white. Tell me how to fix this?

I have two kitchens, on the new one there is a new electric BOSHC stove, in the second half of the house there is an Ardo stove. The stove is four years old, the bottom of the baked goods always burned. But all the same I found a way out. She put the grate down, and on it a cast-iron pan. During baking, I pour water into the pan, and cover it with a metal round tray so that the water does not evaporate. This layer protects the baked goods from frying. If you need steam in the first minutes for bread, then I close the tray later, when there is no need for steam generation.

I join the advice to lay bricks.
How many ovens I had - always had a similar problem
And each time the situation changed radically when I laid the bricks down. The most common from the construction site are red. Two bricks in the center. They have been lying there for many years and everything is OK! It is not necessary to take out, change, add water somewhere there! And one more plus - you get an additional shelf. If one pie in a round frying pan is on the wire rack, then the second can be put directly on these bricks (well, you need to control the process and change the pans in places if necessary)!

And what is he reindeer refractory bricks ???

Refractory bricks, called fireclay, fireclay products. (stress on the second syllable).
It is used in the construction of furnaces and factory pipes, in boiler rooms (inner layer, in contact with hot gases). Remember, if anyone saw, an ordinary electric stove with an open spiral
It looks yellow, absorbs water well. If you need a half made of a whole brick or cut grooves for a spiral (like in an electric stove), wet the brick well and cut it with a knife.

Yes, it is not necessary to look for special bricks.For more than 10 years now I have had the most ordinary - red ones. By the way, the stove in our village is also lined with the most ordinary - red bricks.

: victory: all-all good time)))
The Internet, it turns out, is extensive))) And there was a place for bakers)))
If you don't mind - I'm in your ranks)

Well, in fact, on the topic. Perhaps I have a very conservative view, but there can be nothing better than a stove (either gas or electric). Yes, if there is more marble in the oven ... just wow!

there can be nothing better than a stove (even a gas one, even an electric one). Yes, if there is more marble in the oven ... just wow!

true expensive look you comrade baker!
of course the oven is better (or is the oven not an oven? maybe you meant a different unit?). However, there is always a place for HP. for example in summer when it's hot or when you have to bake 2 loaves at the same time. Well, or in the simplest case - kneading and lifting. how without HP ?!

but in general - welcome! and of course we are never against the newly joined talented bakers

true expensive look at you comrade baker!
of course the oven is better (or is the oven not an oven? maybe you meant a different unit?). However, there is always a place for HP. for example in summer when it's hot or when you have to bake 2 loaves at the same time. Well, or in the simplest case - kneading and lifting. how without HP ?!

but in general - welcome! and of course we are never against the newly joined talented bakers

Individually and subjectively - this is how I argue)
I do not in any way belittle the dignity of HP. For example, now, I have almost 6 times ... I had 4 kneads by hand, and I bake three loaves at once))
Saturday and Sunday are the day of baking, five days is still ...
I don’t know, I don’t know how you can deny yourself the pleasure of working with the dough and feel its silkiness? ... Nooo, I won’t give such a thrill to an electric thing)
As for the rise ... again, I'm not in favor of HP. Near the stove (oven) everything rises very quickly.

Thank you for your hospitality !! Although it's too early to call me talented, in my years it is very far from talent, but thanks anyway)

[John_K]

Saturday and Sunday are the day of baking, five days is still ...
I don’t know, I don’t know how you can deny yourself the pleasure of working with the dough and feel its silkiness? ... Nooo, I won’t give such a thrill to an electric thing)

You couldn't say better!
And now about "Individually and subjectively" - there is a family in which bread is baked on weekends and everyone is happy, but:
life makes its own adjustments. A child appears in the family, home renovations are started, a session begins for the chief baker, a mother-in-law comes, but you never know what can distract from the process, taking up free time. So this very "electrical thing" comes to the rescue.
And one more thing: as practice has shown, many people believe that baking bread is very difficult, they are interested in "what kind of thing is this - a bread maker", they buy, master it, and then ask the question "Can't I really bake this?" and start baking in the oven. This is exactly what happened to me.
John_K, welcome to the forum !!!

And for me - so the bread tastes better from the oven. I, too, first bought a bread maker, but on condition to bake sourdough bread. In a couple of months I mastered this business, found baking dishes, and began to bake only in the oven. And the bread maker lives on the mezzanine.

[John_K]

You couldn't say better!
And now about "Individually and subjectively" - there is a family in which bread is baked on weekends and everyone is happy, but:
life makes its own adjustments. A child appears in the family, home renovations are started, a session begins for the chief baker, a mother-in-law comes, but you never know what can distract from the process, taking up free time. So this very "electrical thing" comes to the rescue.
And one more thing: as practice has shown, many people believe that baking bread is very difficult, they are interested in "what kind of thing is this - a bread maker", they buy, master it, and then ask the question "Can't I really bake this?" and start baking in the oven. This is exactly what happened to me.
John_K, welcome to the forum !!!

And there is an answer to this))
Life has long since made adjustments. The child is happy when hot bread appears on the table, the session, thank God, ended a long time ago. Mother-in-law is always happy
Of course, if someone wants a fresh loaf during the week, that's another matter.But Saturday and Sunday, for me personally, are long-awaited days.
In a bread maker, baking bread will not be difficult: neither physical nor emotional. But you must admit that it is more pleasant to eat bread when it is prepared with your own hands. An electric thing will not put a drop of love, effort and affection into the dough.
And bread, like a man, loves hands ... More precisely, dough.
You can use the bread maker, but only to save time.

John_K, welcome to our forum It's nice to meet a fellow countryman. I completely agree with you that it is necessary to bake bread in the oven. But you don't use HP for kneading dough either? And how do you bake bread, leavened or regular?

The dough loves hands, I agree. But for example, I have almost no time for it ... it helps out kneading in x \ n ... and then in the oven. Breads are different in taste - I like them in C / P, and in the oven, well, they are different, different even according to the same recipes. And they are different for different people ... I like some loaves, others so-so ...

The funny thing is that I could not stand to bake bread in the oven before ... always with the dough I had suffering ... and now everything is in order - I have a division of labor - X \ P dough ... and butchering, molding, baking - me and the oven

Thank you!
And kneading and lifting only manually)
And I bake bread in every way. And with leaven, and through dry yeast and through fresh ... doughs - not doughs. In a word, and so and so.
But best of all, my dough rises with fresh yeast, rubbed with flour with my hands.
To be honest, I work in public catering, 5th grade of a cook ... However, I fundamentally do not accept what was taught in baking. I still think there should be a creative approach ...

from a neighboring topic about Borodino bread, I decided to conduct an experiment.
I bake bread at the same time in the oven, HP and MV ...
Hand kneading and lifting. In a couple of hours I'll tell you what and how)
But the recipe is just great.

well ... basically ....
The dough was very fluffy. There are no complaints about him. I broke it into 3 forms, again, it rose strongly.
Oven (oven) - in the oven, the dough rises even higher and goes over the edge of the mold. Very tall, very pretty.
HP - amazing bread.
MV - I didn't bake the bread at all.

This is the first thing.
Second:
- the bread from the oven, having stood for about 1.5 hours after cooking on the sump, dropped. Was completely baked, however, was blown away .... Was very lush. The crust is impressive.

- the bread from HP turned out to be dense, baked completely. The crust was not impressed.
- the bread from the MB was not baked, the color did not pick up, the bottom crust remained moist ...
I was very upset. Judging by the reviews, people made good bread. However, I have been tormented with torment for a long time, disgusting torment has gone in our city (((
So ... a win in favor of the oven and HP ...

[John_K]

John_K
Any result is a victory!
There are visitors to our forum who bake excellent bread in MV. You need to talk to them ...
Much still depends on the recipe Look for your own and you will have happiness
Thanks for the report!
Good luck to you! Great bread!

Hello!
I couldn't find it on the forum, so I'm making a topic: is it possible to bake bread in a convection oven? This one that "blows" hot air. I have tried baking in a pan with a cup of water in the oven, but nothing works. The crust just becomes stone. Perhaps the reason is the type of oven? During the operation of the stove, constantly warm air comes from it.
I'm not even asking about the recipe and ingredients of bread, but did anyone bake bread in such an oven?

What does this stove look like?

[Stiler]

Stiler
It seems to me that your oven, like all modern electric ovens, can operate in convection mode. Well, that's good. I, all baked goods only on convection and bake. Look, for example, recipes from Stеrn, she always writes how many degrees she exposes for cooking something in simple mode and in convection mode. Or are you talking about something else and I did not understand you correctly?

I have no normal mode, only convection. And I believe that from the constant "blowing" with hot air, the crust of the bread becomes unrealistically thick and strong.So I ask who else bakes on convection?

Well, bake on convection, just preheat the oven to 220 degrees, a container with water on the bottom. After 15 minutes, the temperature was reduced to 180, the container was pulled out and bake your bread. The crust is normal. And if there is a stone for pizza, then everything turns out super on it. Good luck!

[only]

I have tried baking in a pan with a cup of water in the oven, but nothing works. The crust just becomes stone.

I bake only on convection. In the microwave, there is such a function. At first I also tried to put water on, but I did not see much sense. Now I have worked out two options that are convenient for myself:

- baking under the lid
-no covering, but try 3-4 times at the beginning of baking to open the door and spray the bread from the spray bottle

At the same time, I make the dough a little more liquid. I let the dough in the oven, after sprinkling it on top, then, without removing the mold, I spray it again and turn on the baking, that is, the oven heats up with the bread - it's more convenient for me.

So that the crust is not "oak", the finished bread must be cooled by covering it with a towel. You can also spray it with water or grease it with vegetable oil.

It is more correct, of course, to put bread in a preheated oven, as Andreevna wrote, but my way for me fits more. Try different ways and find your way. Good luck!

Hello everyone, I have a Bosch oven
it looks like this BOSCH HBN 56W551E
only a little easier there the temperature does not show and the thermometer burns while it is warming up, in general there is no thermometer there
bakes something only if I dance around it a "ritual" dance, constantly checking something, adjusting, etc.
I put the pans with water down and cover the top with a wet towel
elementary cake baked for more than an hour for 160 by substituting a frying pan from below
and then slightly burnt
180 sour cream was also baked for more than an hour
Result outside burned inside raw
and yesterday the fish pie just "finished off" me
baked 180 from the bottom again for about 1 hour 15 minutes. raw fish filling cooked
but everything burned out from below,
the top became oak
in addition, there was a "volcanic eruption" and the stench was crazy
inside is not baked
what's going on with the oven? I have a feeling that the temperature is higher than the set temperature
although the recipe bakes a fish pie in general at 200 degrees for about an hour
help what is wrong? It's a shame at least the crying before that the gas hephaestus was and then meene trouble-free

[well]

well
On the right side of the oven door at the bottom there is a sticker with the oven data - model number and series. I advise you to buy a thermometer for the oven, I bought it at the warehouse from Lilia (a wonderful person, a huge gratitude to her for everything, not only for the thermometer).
Pour some water into a frying pan at the bottom of the oven, and let it bake with water, if you run out of water, top up. You can also put an old baking sheet with clean river sand on the bottom of the oven, some put an asbestos sheet.
Don't worry, there is always a way out. And it also seems to me that the temperature in your oven is very high, you need to bake and experiment with degrees, starting from 150 - 160 * C.

Thank you
I have instructions
the first time I baked according to the instructions for the oven itself
a pie with cabbage
the same bullshit "exploded"
I will try to buy a thermometer
it's just a shame such an expensive stove and such tricks
creepy how annoying
with water, then everything is clear with sand and pies with them come out, but add water and so on, buying a stove for crazy money is horror

I have a grill and convection
there is a spiral shadow at the top
I'm interested in the position =
Is it at the top that heats up or is there a "hidden" ten at the top besides the spiral?

[well]

I have a grill and convection
there is a spiral shadow at the top
I'm interested in the position =
Is it at the top that heats up or is there a "hidden" ten at the top besides the spiral?

In this program, one lower and one upper heating element works.
well, looked at your oven in the internet, the oven is very good. And there is convection, so you can bake with it at T 160 * C. I, too, could not figure it out with mine for a long time, and now I don’t use many programs, I don’t understand. Well, those that I have learned bake beautifully. Any baked goods and meat are amazing.

so I didn't understand
do I have a top "hidden" ten?
and the top open coil is only used for grilling?
and at position = it does not work (the top hidden ten works)?
raw meat pie how to bake?
I'm afraid with convection I don't think the meat will be cooked inside
I just bake it for about 160 for a very long time with water at the bottom and a wet lint on top
well, meat, okay
but cabbage like oven 160 + convection?
and I tried fish 180 just =
and the result is as described above

so I didn't understand
do I have a top "hidden" ten?
and the top open coil is only used for grilling?
and at position = it does not work (the top hidden ten works)?
raw meat pie how to bake?
I'm afraid with convection I don't think the meat will be cooked inside
I just bake it for about 160 for a very long time with water at the bottom and a wet lint on top
well, meat, okay
but cabbage like oven 160 + convection?
and I tried fish 180 just =
and the result is as described above

Yes, of course there is a hidden one. Open only for grilling baking. Do not be afraid of convection, try it, everything comes with experience. Your stove is wonderful, the main thing is to believe in it, no need to doubt and be afraid!
Try baking a meat pie on a prog with this icon:

[Elenochka,]

Elenochka, it seems to me that the top is oak or tight when the oven is not very hot. I had this a couple of times - I was in a hurry ... So, when I didn't let my oven warm up "thoroughly" - the top was tight, the crust was dense and oak. I also have the simplest gas oven, I heat it up for 20-30 minutes, so that ... it was very well heated

I am reporting. Indeed, when I began to warm up the oven well, and not rush to put it in a not very heated one, it became a little better - it bakes faster and the top is soft.
Thank you, rinishek !

I tried to believe in her, she has been with me for 3 years
at first everything was lost
then things got better with water and towels
and recently the oven has become larger
trying to believe thoroughly
but she doesn't react to my trust
on the contrary
described all the latest experiences
besides chocolate mini cupcakes
they baked so there everyone exploded - tin
By the way, I always put everything in the preheated oven
more buns tried little yeast
first set to 180
she raised one she began to burn
reduced the temperature
small buns were baked for an extremely long time
and just dried up
even without convection
wooden steel and still chocolate-colored bottom
I made the dough in a bread maker according to a proven recipe
I personally have the impression that something is still wrong with her
eh it was necessary to solve the problem for the time being
and now even testing will have to be paid
I'll buy another thermometer
maybe even with a probe

yesterday baked sour cream
at the beginning at 150 + convection (15 minutes) but it began to brown strongly
and the remaining 25 minutes she sang just = temperature 160
after forty minutes in this way it was pleasantly golden brown on the outside and damp again inside
it would still need to be baked for about 15 minutes, which would again lead to the lower crust of a dark brown color
by the way, there is no inner upper tenau
Yesterday I turned it on = and tried it from above - it is the spiral that heats up

Finally, I realized why I have constant problems with small baked goods - everything is always dry. My oven, even at the maximum (270 on the handle), barely reaches 190. This means that at 180 I was actually below 140.
The first attempt - we clean the nozzles ...

[natamylove]

thanks for the advice about the tiles, otherwise I have a pack of salt poured out, and a sheet of asbestos, but all the same the bottom burned.

natamylove, I understand that a year has passed, and I hope everything has already changed. If not, then immediately remove the asbestos from the oven, it is VERY harmful! And how is it that no one has yet paid attention to your asbestos ...

[dopleta]

dopleta

Thank you very much for your advice on asbestos - I pulled it out.
We are all without exception under the USSR, or rather, our parents put it in the oven.

Removed!
left a huge clay tile.

it will not work to clean the nozzles, I just wiped the burner and removed the sheet with salt. It seems that there is a thermal sensor that overheats a lot (salt screens), so the temperature in the oven itself is noticeably lower ...
I wanted the best, but it turned out ... In general, later I will check the heating again ...

[sobsno question. Has anyone used such antiques and how did they get out of the situation with its powerful heating up to the formation of coal piles instead of buns?]

and here is a question from Peryshkin's book!
I brought an old electric oven from my mother. there are no temperature sensors and temperature regimes in it. if you turn it on, then it can probably heat up to the temperature of magma
all sorts of cookies, if you change the trays in places (there are two of them), are baked nicely. but the products are thicker - buns there or bread - an ambush ...
But my grandmother baked wonderful cakes in it. sorry you won't ask her.
sobsno question. Has anyone used such antiques and how did they get out of the situation with its powerful heating up to the formation of coal piles instead of buns?

there are no temperature sensors and temperature regimes in it. if you turn it on, then

I saw oven thermometers in the store and in online stores. but not cheap nonsense.
There is probably only one way out to invest and buy a thermometer and not leave the oven, turning it on and off constantly

The only way out is probably to invest and buy a thermometer and not leave the oven, turning it on and off constantly

thanks, but the whole joke is that the thermometer will show me how much my stove is already off scale and I have to "not leave the oven, turning it on and off all the time." plus to that - I'll have to obscenely open / close the door to look at the thermometer. because the stove is completely metal and no windows are provided. was made, apparently, at some military plant in case of a nuclear war. I think it will work even in the epicenter of a nuclear explosion.
but it was about turning on and off, I somehow did not think.
I got out of the situation by the fact that the rolls were baked not for 30-40 minutes, but for 20-25. but from this, essno, the quality suffers ...

was made, apparently, at some military plant in case of a nuclear war. I think it will work even in the epicenter of a nuclear explosion.

And this, by chance, is not a muffle furnace for firing clay products or even for softening metal for subsequent forging or smelting?
If so, a valuable thing

And can someone post a photo of their bread baked in a gas oven, everyone writes mainly about pies? what difficulties arise?

What's so special about a gas oven ?? I have a gas oven ... it bakes bread normally ... in a form, on a hearth, loaves, braids - they baked perfectly ... the difficulty may be with the dough ... or in a completely old, broken oven. Although I baked with my parents in their gas ... there were no problems ...

p.s / no, there is still a problem ... I don't have time to bake everything in the oven ... sometimes it's easier in x \ n ...

And can someone post a photo of their bread baked in a gas oven, everyone writes mainly about pies? what difficulties arise?

Here, I once baked a loaf in the oven:



There are difficulties, I do not know what is the matter, but sometimes the loaf was not airy. I didn't bake black bread.

As a beginner, reading the forum, I got the impression that you can normally bake bread only in an electric oven. Everyone is discussing and buying electric ovens, it is not difficult to buy a desktop oven, but firstly this is a place in the kitchen, and secondly, the native gas pies bake gloriously, so doubts crept in, maybe there is some insurmountable problem in baking bread in a gas oven ?

They say that electric is better.
Well, there is convection, and you can turn on the upper ten, the lower one.
If you spray water and the stove is on the hearth, you can extinguish the gas with water.
Elekricheskaya more manageable.
This is my opinion, I have baked for many years in gas, and now for several months in electric.
If not fundamentally, then you can achieve excellent results in gas.
Although in electric it is simply more convenient and more aesthetically pleasing this whole process ...

As a beginner, reading the forum, I got the impression that you can normally bake bread only in an electric oven. Everyone is discussing and buying electric ovens, it is not difficult to buy a desktop oven, but firstly this is a place in the kitchen, and secondly, the native gas pies bake gloriously, so doubts crept in, maybe there is some insurmountable problem in baking bread in a gas oven ?

In my gas oven with bricks, bread and cakes turn out much better than the neighbor in the new fancy electric