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/
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.
It controls every deck. Please check out our YT video and blog below! www.simply-bread.co/post/how-to-adjust-the-oven-deck-setpoints ruclips.net/video/3KW-yfdpBVg/видео.html
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
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.
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.
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.
Is this oven also suitable for baking pumpkin roll cake ?
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/
Do you use a special water. Ie filtered or distilled?
Regular tap water
We are so excited to get our oven! Sept 6th!!
We are so excited to see you baking with our Simply Bread Oven!
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.
It controls every deck. Please check out our YT video and blog below!
www.simply-bread.co/post/how-to-adjust-the-oven-deck-setpoints
ruclips.net/video/3KW-yfdpBVg/видео.html
Awesome video
Hi. Could you tell me the hydration percentage and the total weight of a particular bread? Thank you.
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
The total weight of the dough was 850g and hydration 77%
I am in love with this oven 🥰🥰🥰🥰
How much water do you add to the hopper and how do you pre season the stones?
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.
Thank you Karen! :)
I’m assuming you don’t need the 10 minute score
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. 😄
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.
How long did she wait in between bakes ?
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.
So you preheated to 500f, turned off for 20 minutes then turned back to 500f for another 20 minutes?
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
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.
Thank you...are these e la Electric or gas or both?
Hi! Our Simply Bread ovens are only electrically powered!