3 ms·
Do you put different things in at different periods of the burn cycle, and how do you determine what to put in when
by werber 11y ago
Do you put different things in at different periods of the burn cycle, and how do you determine what to put in when
- Udo 11y agoI would say by trial and error, although I didn't really experience any bad results yet. When the fire has reached the ember stage, temperature can remain stable for a long time. In general, you can put in things with a large surface-to-volume ratio at almost any point, like pizza, pretzels, or buns. If you put them in early they just get done faster. With larger things like bulky bread loaves, I would wait a bit until the oven cools down somewhat because they are at risk of heating up slowly on the inside while the outside is already done. Personally, I find the bread variants with larger surfaces more appealing, so I don't have a lot of experience with the bulky ones. With pastries it depends on the temperature tolerances of their components. Really, I would suggest you try it out yourself. I found that intuition works pretty well, even for me as a city-dweller with a non-agricultural background.
- Xylakant 11y agoThere are some kinds of food that evolved out of that question. French tarte flambée (a very thin pizza-like dough with a topping of sour cream, bacon and onions) was used to determine if the oven has the right temperature for bread. If the temperature is right is bakes in a handful of minutes. So you'd heat up the oven and do a couple of test-bakes with a quick tarte. Then you'd bake the bread while not heating the oven. After the bread, the oven has the right temperature for cakes.