We are so excited to see you baking with our Simply Bread Oven!
@maithaabdullah6495
9 ай бұрын
I am in love with this oven 🥰🥰🥰🥰
@pde442
6 ай бұрын
Awesome video
@fndr82
22 минут бұрын
Thank you for the video. I have one question. Is the bottom deck set point only controls the bottom deck or all the decks? I hope my question makes sense. Thank you.
@gusyun4072
5 ай бұрын
Is this oven also suitable for baking pumpkin roll cake ?
@simplybreadco
5 ай бұрын
Absolutely! The Simply Bread Oven is, first and foremost, an oven; it is incredibly versatile, and our customers bake lots of different recipes in it, from cinnamon rolls to baguettes, including bagels, croissants, cornbread,... Feel free to check out our other videos to see some examples, or you can also join our Facebook group, which is a wonderful community and is extremely resourceful for bakers having questions or wanting to share tips about baking in the Simply Bread Oven :) link to the Fb group is here: facebook.com/groups/3240511342942236/
@1028ben1
7 ай бұрын
Hi. Could you tell me the hydration percentage and the total weight of a particular bread? Thank you.
@simplybreadco
6 ай бұрын
You can check out our Latest Recipes on our blog, where you'll find detailed recipes and ingredient lists! This is a good article to start: www.simply-bread.co/post/dark-pan-loaves-simply-bread-recipe
@KarenQuinonesWildflourArtisanS
13 күн бұрын
The total weight of the dough was 850g and hydration 77%
@fairyrelaxation
8 ай бұрын
Thank you...are these e la Electric or gas or both?
@simplybreadco
8 ай бұрын
Hi! Our Simply Bread ovens are only electrically powered!
@katieblackmarketmarvel
14 күн бұрын
How much water do you add to the hopper and how do you pre season the stones?
@KarenQuinonesWildflourArtisanS
13 күн бұрын
The reservoir holds about 1 3/4 cups of water. When you get your oven you will have to cure the stones. You will be given instructions upon delivery.
@simplybreadco
12 күн бұрын
Thank you Karen! :)
@razanalkhaiat7721
8 ай бұрын
So you preheated to 500f, turned off for 20 minutes then turned back to 500f for another 20 minutes?
@stijnvanorbeek8997
8 ай бұрын
Yes, otherwise you form a crust to soon. You need to give the dough time to stay elastic and expand, resulting in better oven spring
@KarenQuinonesWildflourArtisanS
13 күн бұрын
Yes, when you turn heating coils back on you bake to color. With a full oven it could take 20-25 minutes. If you have less bread it will bake even faster.
@andrewansaldiiii7441
7 ай бұрын
Do you use a special water. Ie filtered or distilled?
@stijnvanorbeek8997
7 ай бұрын
Regular tap water
@qhoward3284
Ай бұрын
How long did she wait in between bakes ?
@KarenQuinonesWildflourArtisanS
13 күн бұрын
We waited approximately 20 minutes. I usually start unloading my next batch onto the loading boards when the oven reads 450 degrees. Remember the temp we are seeing is the temperature in the air of the oven. After your first bake the stones remain hot. The stones are doing a lot of the baking. It’s the transfer of heat. The turn around load time is pretty quick.
@estherluna4680
Ай бұрын
I’m assuming you don’t need the 10 minute score
@simplybreadco
29 күн бұрын
You can score however you like! Proper scoring results in a better texture and appearance. Apply a firm and quick motion to make the cuts. 😄
@KarenQuinonesWildflourArtisanS
13 күн бұрын
Hi-Karen here from Wildflour Artisan Sourdough. You can score in 10 minutes but you will lose a lot of steam in the process. You can always steam again perhaps. I would recommend scoring before loading and see how it goes. Hope that helps.
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