Angie, Gaylene, Rachy & all, bread oven temp?

Joyce B

The recipe that Gaylene provided says to start the bread in a cold oven turned to 225, I suppose that works well for an electric oven but what do you do when you have a gas oven? I am not too eager to have all that gas floating around my dough. Will the recipe work if I just proof it a little covered in a moist towel in the turned off microwave while the oven warms to 225 and then put it for less time, 15 min or so at 225 and then 350 for an hour?
Maybe I should just proof like I mentioned for 40 min and then put in the oven at 350.
What do you suggest?

8 years ago

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10 replies

Latest reply was from gradfashionista

Angie

(website)

Fashion Stylist

I have a gas convection oven and followed the recipe.

8 years ago

rachylou

Veteran

There shouldn't be gas in the oven like that. It will be burning off immediately as it's warming up.

8 years ago

Joyce B

Veteran

Thank you Angie and Rachy.
Rachy, when my oven is warming up it does give a little gas smell so I always use the vent above to absorb the preheat smell. Maybe what you say is true, it does make sense, but we had a major health scare in the family and I do not want to contribute to any further health issues.
For example we gave up on my delicious barbecues, red meat and most other meats. We stick to fish and fresh fruit and veg.

8 years ago

rachylou

Veteran

Well, I admit that even tho I'm in the food industry, I'm paranoid about gas stoves/ovens. I've only had one in my life in my house and it scared me, lol. The real reason professionals use gas is because electric is too expensive and so they're used to gas. Anyone who says they have a 'restaurant-quality' kitted kitchen makes me laugh... means their kitchen was meant to be thrashed and trashed and they're not gonna spend... yeah, don't out me to my cousins that I'm making fun of them

I would just preheat the oven and then put the dough in. Put the dough somewhere warm while you're waiting. You just don't want it to be cold and then bam! hit big heat.

8 years ago

Joyce B

Veteran

Thank you Rachy, I think I will do just that. I will proof in the microwave above the stove (off of course) while the oven preheats and will then do the 225 for 30 min including preheat and then 350 for one hour. It's good to know that you also have concerns about the gas, and I will not tell your cousins about their fancy kitchens :). The good thing about gas is that you can always cook even in a power outage...

8 years ago

gradfashionista

(website)

Veteran

I recently made my first loaf in over a decade, and transferred it from the counter to a cast iron pot that was preheated to 500, aka the shock treatment. I baked it covered at 500 for 20min, then 450 for 15min, then uncovered the lid for another 15min.

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8 years ago

SandyG

Veteran

That looks beautiful, nom nom! Did you heat your cast iron pot to 500 when empty? And the lid, too?

8 years ago

rachylou

Veteran

Seriously gorgeous !!!

8 years ago

Joyce B

Veteran

GF, your bread loaf looks most delicious!
Thank you for sharing the info and the picture. It’s good to hear that you went with a pre-heated oven as well. I still need to bake mine but I think my spelt challah will go first.

8 years ago

gradfashionista

(website)

Veteran

Thank you!

Sandy, yes, I heated the empty pot, but not the lid.

8 years ago

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