June 23, 2020 - 9:47am
Baking sourdough in a dome pizza oven
Hi all
we started baking sourdough bread in our pizza oven here is the method and challenges any help would be appreciated.
12 loaf batch at 70% hydration 80/20 white ww and 90 grams starter per loaf.
Oven is preheated to 525 f for 2 hours then i turn it off for the remainder of the bake.
a half hotel pan with lava rocks is used to create steam for 20 minutes
issues im having the bread is breaking through the crust not through the scores, misshaped loafs, no ears.
any other suggestions or comments would be appreciated.
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525F may be too hot. The crust is setting before the rise fully takes place. Maybe 450F would be better. your deck oven will probably be more true to temp and consistent than home ovens where 500F is really like 460F.
see if you can increase steam. a fine mist spray on the dough before going in may help too.
@ciabatta: It sounds like he's using a "domed" brick pizza oven.
@cafoterria: if the deck (floor) temp is 525 F, then the roof (dome) temperature is likely much higher.
If that is true, then the "radiant" heat coming back down on the bread from the roof is hardening (setting) the crust too soon, so the ears do not lift, and the dough has to expand out the sides.
It is also possible that the loaves are too close to the walls or roof, and getting too much heat, so the dough expands out the side that is not facing the wall.
Also possible the steam goes on for too long. Or there is too much steam. If you close the oven door, and the flue (chimney) , the water in the dough will make enough steam.
Dan Ayo is our expert on the symptoms that you have, so I will invite him to comment.
@idaveindy
Thank you i was suspecting that there is to much steam i will attempt my next bake without any added steam,
Should i spray the loafs with water? or not necessary?
Thank you
Caf, both Ciabatta and Dave’s advice sound correct. It is detrimental if the crust of the bread “sets” (hardens too soon). Crumb is often open in the center but compressed near the outer perimeter. Breads blow up like a ballon, but fail to produce those lovely ears. Once the crust hardens there is no possibility of further expansion.
The absolutely good news is, your problem is a great problem to have. You are setup for gigantic oven spring, very open crumb, and beautiful ears. I still struggle with certain breads to control excessive heat.
In order to eliminate this, your focus needs to be on the heat. Once you allow the dough to fully expand before the crust sets, your scores will open up.
It may be helpful to see images of your oven.
You may find something interested in one or more of these video.
https://youtu.be/gcZoOgrvOrQ
https://youtu.be/jCVYIBakGQE
https://youtu.be/HlhhQu2oVHg
This video shows a properly baked bread. Keep a close eye on the color of the crust and at the same time to oven spring and corresponding ear.
https://youtu.be/iR-k1FR_XaE
If you have time and are so inclined, you can find some good and not so good videos here. Lots of in-oven time lapse videos.
https://m.youtube.com/channel/UC7mXjnPpTDoVJxRdrG3ZeYw/videos
Danny
Thank you!
this is the oven we are using https://marraforni.com/neapolitan/
Have you ask the manufacturer for help with this? If so, what are they telling you.
If you haven’t contacted them, maybe give them a call and explain what you think is happening.