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I'd like to say DIY ovens are hard; don't even attempt it :) but if you are interested in really good pizza, pita, bagels, and ciabatta all you need is a conven
by 0xdeadbeefbabe 12y ago
I'd like to say DIY ovens are hard; don't even attempt it :) but if you are interested in really good pizza, pita, bagels, and ciabatta all you need is a conventional oven modded basically like this[0]. Also a baking stone is required. SV takes too long, is it worth it?
[0] http://www.instructables.com/id/Hack-a-Toaster-Oven-for-Reflow-Soldering/ http://www.instructables.com/id/Hack-a-Toaster-Oven-for-Refl...
- tptacek 12y agoSV meaning "sous vide"? Worth it? Very yes.
- joezydeco 12y agoSous-vide won't work for breads. The best bread is going to come from an oven that's using heavy convection current to crisp up the outside. A brick oven does this, as do the more modern convection units. If you want to see what's new in convection cooking, check out the Turbo Chef Fire. This is a commercial piece of equipment, but could eventually be adapted for home use: https://www.youtube.com/watch?v=MkFrsUP9QUU https://www.youtube.com/watch?v=MkFrsUP9QUU
- tptacek 12y agoOh, sorry, I missed that he was talking about bread. Making bread seems a little bit similar to cooking bricks. :)
- 0xdeadbeefbabe 12y agoAlso similar to reflow soldering.
- rpenm 12y agoTry 1/2 inch sheet steel instead of a baking stone. More thermal mass, better conduction and more wear-resistant (won't crack from thermal stress). Cast iron is a cheaper alternative.
- 0xdeadbeefbabe 12y agoHey that probably has less asbestos than my fibrament baking stone, and maybe it doesn't smell as bad when you heat it up the first time.
- HeyLaughingBoy 12y agoHmmm. Never thought of that. If it's cool enough tonight I'll try an experiment with a cast iron skillet and a small boule.