Recently I posted the arrival of a new oven that I purchsed as a dedicated bread oven, and since then have been in setup mode and quickly realized this has become a project as opposed to a more plug-n-play scenario. So with that, I am seeing some positive results and want to share them here.
This is a small 350g batard tester loaf to see how well this (relatvely) cheap import mini deck oven performs. the oven I puchased is a ‘xoeleo’ from china manufactured primarily for pizza and as such has required some tinkering and tuning. Danny ayo was kind enough to send me links to a seal for the door and www.brookbake.com dug up a rofco steam tray (despite them being out of stock). To date I have applied a door seal but still seeing considerable leaking steam from some of the other seams in the body. Despite the leaks I very surprised by the fast spring on this bake. Another surprise is the paper thin crust on this loaf. never had such a thin crust like this ever.
Very little went into the preparation of this loaf – the bake was more a first ‘wet’ test (as opposed to dry steamless) test, in fact I originally did not even plan to load but rathet test the steam so this is a last minute loaf sort of thing. Very interested to see whats next.