February 27, 2022 - 4:40pm
No Knead Bread with Miele Combi-Steam Oven
Has anyone made this bread in a combi-steam oven instead of using a Le Creuset? If so, what settings do you use?
Wanda
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No Knead Bread with Miele Combi-Steam Oven
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Wanda, there is a fair amount of info here https://www.houzz.com/discussions/4050171/sourdough-bread-in-miele-combi-steam-oven#n=80
Thank you for your help. However, I had already been on that thread. Someone posted, asking that very question, but no one replied to it. I’ll have to fiddle around.
Did you see this response?
1. I pre-heated the steel and the oven to 350 degrees and 60 % steam. ( I wanted to make sure there was moisture in the oven when my bread went in.) I pre-heated for 30 minutes.
2. The next stage, when I put the bread dough in, I kept the oven at 350 but went to 100% moisture and baked for 30 minutes. I didn't used a dutch oven for this bread. Just put it on parchment paper and slid it in on a pizza peel.
3. The final stage was 435 degrees for 20 minutes at 0% humidity. I think I could have gone a little longer, but didn't want to overdo things.
Some of the other users said they increased the temp when they loaded the oven to make sure it added steam.
Almost 2 years since this post appeared, and hopefully you've figured it out? If not, I've been fiddling around with baking artisan sourdough on a baking steel in the Miele CSO. I've had pretty good success lately so let me know if you'd like any more info. I've seen the houzz thread, too, and while somewhat helpful I've since gone in my own direction.
Sourdough from CSO.jpg
Whatever direction you are going on seems to be working - care to explain.
BTW, I have been playing with two different methods lately. In both, I preheat a pizza steel ( 1 /8 inch ) for 20 to 25 minutes.
For one option, I then preheat in combi mode, convection bake, 100% steam to 400 for several minutes, then load, and bake at 435 100% steam for 8 minutes, then convection bake at 435 0% steam for 22 minutes. I program all the stages and have them saved, so I only open to load the dough and don't open to vent the steam.
Option 2, after preheat, I do a manual burst of steam 3 times, then load, then a manual burst of steam 3 more times ( it takes about 1 minute per burst ) then finish at regular convection cooking. Not sure if the manual burst throws in more steam than combi mode at 100% moisture, but at some point steam is venting out of the oven like mad. Still just playing around, so not sure which one I prefer. I haven't found a way to program the bursts of steam into a cooking program on the Miele.
I think we are following similar paths. Here's my sequence:
(at this transition I load the loaf...quickly to preserve steam!)
My steel is 1/4". So I essentially give it around 30 minutes at max temp to really soak up the heat before I load the loaf, the last 10 minutes of which are steamed. I too lament the inability to have a burst of steam within a program! The entire programming interface leaves a lot to be desired, but I digress.
Cheers! And happy baking,
Diane
Diane, thanks , I tried surround once, but didn't think it did much. I was hoping it would turn off the fan, but it didn't , at least on mine.
Ditto