How I Bake in My Pico+ Bread Ovens

Описание: Dialing in the settings of my Pico+ Bread Ovens didn't come the easiest at first. I have definitely had a few fails along the way, but I finally have a process that works well with 73-76% hydration loaves.

I can bake 5 875g-900 batard loaves at a time in each oven and 8 450g boules at a time in each oven!

My Process:
-Preheat top of oven to 250C, bottom to 220C - this takes about 45 minutes
-Score loaves on the baking mat (https://amzn.to/4dFvmGw) with my Wiremonkey goose bread lame: https://tr.ee/vTVSRmexyb
-Use my Peel to load the oven
-Insert 150ml of water into the steam chamber with the vent closed
-Reduce oven temp to 210C top, 210C bottom and bake for 15 minutes
-Open Vent
-Raise top temp to 230C, Bottom reduce to 200C
-Bake for 5 more minutes
-Rotate loaves from front to back
-Bake for another 20-25 minutes until desired brown is reached

I use Lanon gloves. Use Code "CrustyCravings" to get 15% off: https://tr.ee/7vuqDFZ1cf

If you are interested in the Pico+ Bread Ovens by Chandley, ISCA is the US distributor and they will give you 50% off your spare parts package or accessories bundle if you mention me. Here is my affiliate link if you inquire: https://tr.ee/QwH_sGc4cE

Bonus Time and Temps:
-I Bake Scones at 220C top and 210C bottom for 25 minutes. I bake my scones from frozen and set my pan on a baking rack inside of the oven to prevent burnt bottoms
-I Bake Cinnamon Rolls on a baking rack inside the oven at 180C top, 180C bottom. I bake for 30 minutes with steam, 10 without
-I Bake Cookies at 180C top and bottom with a baking rack for 14-17 minutes. I am still playing with that temp and timing!

Let me know if you have any other questions!