Anova Precision Oven 2nd bread скачать в хорошем качестве

Anova Precision Oven 2nd bread

Title is a little misleading. This is the second video I made of baking bread in the Anova Precision Oven. Before this video I made at least 10 loaves to experiment with steam, temperatures and time. Searching the internet for the Anova Precision Oven you will find a lot of people complaining about issues. I have the oven in my home now for about 3 weeks and am very impressed with what it can do. It is very precise and also the heat distribution in the oven is impressive. As you can see in the video the bread is baked perfectly all around without any turning of the loaf. The Anova Precision Oven is not perfect.. It does produce steam even when not using it in the baking proces. Steam comes out of the front of the oven. Not a big problem but it does happen. If you want to build the oven into a cupboard this could be a problem. Also the back of the oven resonates sometimes. It makes a humming noise. A little push on the backside usually helps out here. This bread was made of the following ingredients: 360 gr cold tap water. 10 grams salt. 400 grams of Bignou flour 100 grams of Spelt flour 7 grams of dry yeast. Deposit all the ingredients in a mixer bowl in the order as listed above. Use a dough hook on your mixer Mix on slow for 5 minutes Mix on slow + 1 for 10 minutes. Let the dough rest for 30 minutes Fold the dough on your countertop about 6 times. Spread some all-purpose flour on your countertop. Form the bread with a circular motion. Sprinkle flour on top while doing this. You have to get a somewhat dryer top of your loaf to give it some consistency. Put the bread on a stone or a cast iron plate with a sheet of baking paper between the two. Set the Anova Precision oven to proof via the app. Proof for 30 to 45 minutes. Take the loaf out of the oven and set the oven to: Heat: Rear Temp: 180 celsius Steam: 100% Time: 20 minutes. Let the oven preheat. When the oven is heated score the loaf. Insert the loaf into the oven. Let it pre bake for 20 minutes. When cycle is finished take the brea out of the oven. Set the oven to: Heat: Rear Temp: 240 celsius Steam: 0% Time: 10 minutes Put the bread back in the oven. Put the loaf directly onto the rack. This will insure a baked bottom of the loaf. After the 10 minutes is up take the bread out of the oven and let it cool on a rack. You might experience some softness in the crust after cooling. This is due to the steam used whilst baking the bread. This steam is still in the bread and softnes the crust after some time. Just put it back into the oven on a temperature of 200 Celsius and bake for another 8 minutes. This bread has a fantastic taste! Bignou flour is a mix of flours used for baking French Baguettes. In Holland I buy it straight from the mill. It is a sort of bread mix and has some dough conditioner in it to stimulate the gluten development. I think you can use all purpose flour as well.