I find the Anova precision oven great for home baking. It can be used as a convection oven with/without steam injection, as a conventional oven, and even a steamer. Baguettes, loaves, macarons, muffins, cookies, buns, and lots of other dishes turn out perfect.
I have a great oven that has more modes than I need. No convection, low convection, High convection, and the option of steam, to name a few. I love it! I bake a lot and the steam comes in handy. The go to setting for my baking is non convection, with steam if needed using top and bottom. I'm interested that you say only bottom heat is needed. I can't say I have had any problems though and I bake everything from Croissants to meringues. My oven does have a bottom bake only function, rarely used but up until recently most EU ovens didn't.
I am not an oven specialist by any means. There are many...many types of ovens. Traditionally, ovens baked from bottom up and through the years got fancier to include all the things I mention in this video. Home ovens shifted, and rightly so, from bottom heat only (which was the norm through the ages), providing more efficient baking for a broader range of products and the new types of pans and vessels used. When it comes to bread and some other bakery products, many experts state that traditional bottom-up heat is best for bread, rolls, pizza and even cakes and has been the standard baking method for thousands of years. There is nothing wrong with using a balance of top and bottom heat (and many bakeries do) however often the top zones are set at a lower temperature to control color whilst improving baking efficiency overall. The issue for many home ovens in Asia and other areas of the world is that the top element is not temperature adjustable. As I stated, ovens are different, quality-size-price-functions-accuracy-gas-electric-etc. They all work to produce a broad range of products in the home kitchen. Strictly from a baking / bakery perspective the experts seem to indicate that conventional deck ovens (with steam option) remain the go-to option for bakers producing a varied product mix.
lastly, It is kind of interesting to hear that EU ovens now have a bottom heat only function. In North America the standard home ovens of not so distant past ONLY had bottom heat. The top element was a separate BROIL function. 😃
@@nobsbaking6391 Lol, my oven has the broil (grill) functions too, both variable in power and with or without fan. Also has defrost and proofing settings..and menu settings, so yes, I have a great oven! Sometimes technology is wonderful. It does have one thing I hate, instead of having the racks slide directly into the side walls, it has removable metal rack supports, which are a real pain to remove for cleaning and mean that some of my trays won't fit. Now THAT was bad design. Obviously not done by someone who actually cleans ovens, lol.
Hi, Thank you for answering my query regarding upper and lower coil in home ovens. I use bottom heat while baking breads but then my bread top is sometimes not dark enough so I have to switch on upper coil for few min to get color on top of my bread, Is it ok ? Thanks again for your guidance.
Hi, great video. I'm making sourdough bread, my crumb comes out too gummy. It’s not underbaked, i took it’s internal temp It was 205F . I let it bulk ferment untill it grew 50% (I measured it with a sample dough I put in a marked jar). I cold retarded the formed bread in the fridge for 16hrs. I baked it on my preheated dutch oven lid on at 450F for 20m, without lid at 400F for 25m. My starter was doubled in sized, so it’s not the problem, I used 20% in the dough. My kitchen is 29/30C. I use 70% water, 2% sal, 20% levain. My flour 11-12% protein. What can be causing the gummy texture?
There are a number of things which generally are associated with gummy internals. 1. Too much scaling wt for the size of basket. 2. Not enough final proof. 3. Insufficient bake time or temperature based on the weight of the dough. 4. Excessive amount of acid in your dough 5. Lack of sufficient oven spring. 6. Accuracy of your actual oven temperatures. Send me a few pics external and internal and your thoughts on any of the above + your dough wt to nobsbaking123@gmail.com and I will try and give a better answer. Cheers JP
One thing neither you or the chef covered is cooling. You can well and truly ruin an otherwise perfect loaf by not allowing it to cool properly and one of the outcomes is a seemingly underbaked, gummy texture.
@@addammadd Absolutely correct. One would assume that this is not about simply slicing and eating bread that has not cooled sufficiently...but then again it might. Good catch! Cheers JP
Great info but I’ll just stick with my home gas oven with optional convection (I never bake using) until it decides it no longer wants to play along, lol. P.S. I like the jungle sounds!
Hahaha sorry about the jungle sounds. Trying to stay indoors during voice work from now on. Darn birds. 😃 Gas convection combo oven sounds like a nice one. Cheers JP
Suggestion, since you’re doing a voice over style videos mainly, you lose nothing but a bit of time by going through and ensuring you re-record anywhere there’s a car driving by. It also sounds like you live in an aviary, consider recording at night. What you’re doing is fantastic, I want to see your channel do well which is why I’m dropping some good faith criticism. Cheers man.
