To: Petronski
I've got one, but the pro ovens have steam injection. I can't do the thin crust in a conventional oven. Same recipe, same batch of dough, identical pans. Pro oven worked better for the baguettes. I did that for my paper in Baking.
You can also get a canvas and wood proofing pan that holds the round shape during proofing. That, I don't have.
/johnny
90 posted on
02/18/2009 4:06:37 PM PST by
JRandomFreeper
(God Bless us all, each, and every one.)
To: JRandomFreeper
Put a pan of water underneath in the oven.
It will steam.
96 posted on
02/18/2009 4:11:40 PM PST by
TASMANIANRED
(TAZ:Untamed, Unpredictable, Uninhibited.)
To: JRandomFreeper
I've got one, but the pro ovens have steam injection.Put a wrought-iron pan filled with hottest tap water in the bottom of the oven when the preheat is started.
146 posted on
02/18/2009 5:29:08 PM PST by
Petronski
(For the next few years, Gethsemane will not be marginal. We will know that garden. -- Cdl. Stafford)
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