Let’s start by pointing out that my oven is still very questionable. I had noted that when the oven hit it’s desired temperature – quite accurately, I’ll add – it decided that’s all it needed to do. It no longer kicked in to keep the oven temp at that level. So without knowing, the oven temperature would drop and drop and drop, all while the digital readout still said “450°F” as the inside plummeted to 350°F.
“I’ve baked a few things” said Punkin, pulling a Shepherd’s Pie from the oven a few days ago, “I think it’s OK again. I suspect it’s your steam that’s causing the problem.” OK, so maybe the steam is playing havoc with either the thermostat inside the oven or the actual chips inside the oven controls. So I figured, after a few weeks of not baking and staring to have serious withdrawals, I would give it another go.
So with that I decided to give a go at one of our July breads on MellowBakers.com and tackle the very well received Potato Bread with Roasted Onion from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes.
Gathering all the required supplies I then set off to make this loaf, hoping the oven had got over its little fit. I would also steam the bread by putting it under pans to trap the water instead of steaming the oven cavity. That will rule out the “steam in the works” problem.