Mar 8, 2011

hacking the oven

I've lived in this house for 18 months, and for most of that time my relationship with the oven has been uneasy.  At times it has served me well,  but in general it's not hot enough, the heat is uneven, coming only from the bottom, and the grill is extremely temperamental.  It's fine for a roast, but annoying when you need precision.

Then, shortly after midnight on Saturday, I realised how to fix it.  A large, heavy baking tray in the middle of the oven, then the bread below that.  Smaller space, higher heat.  It's kind of obvious now.


5 comments:

Marie said...

Veels geluk. Baie mooi brood.

Nou wat maak ek met my oond wat net Raging Hot ken? I can't make delicate custard-like tarts because the heat is so high the eggs separate and settle at the bottom of the filling. So my fillings have to have a little flour in them, which ruins the perfectly wobbly texture...

Koek! said...

God, that bread looks exquisite. I want to bake bread like that when I grow up...
And I know ALL about schizophrenic ovens, believe me.
Robyn

arcadia said...

Sug. Daai brein van jou is hot.

jvdh said...

M - Raging hot: bread. Although I know nothing about thermodynamics, I would be tempted to add a brick/stone/heavy cast iron thing to oven at the moment your delicate tarts enter the inferno. Something to absorb the heat, and bear the brunt of the fury. Or a tray with water. Door open?

R - One of my "delayed" posts talks about the bread. It is really easy, quite amazing, with _holes_, and suitable for all those not quite ready to be grown up. Soon. In the meantime, google peter reinhart & pain l'ancienne. Lot's of heat.

A - Wanneer wys jy ons weer jou tone?

arcadia said...

Die tone word net gehou vir spesiale geleenthede.