With the new oven I had to bake a bread immediately. I didn’t have a pure spelt bread for some time and so I decided that spelt bread should be the first bread baked in the new oven! With some sourdough and poolish for a good, complex flavour and a hot soaker to keep it moist.
But really existing was the moment when I placed the bread in the oven. I turned the oven to “Hydrobake”, which is the oven programm that traps the steam inside and throw some ice cubes inside to create some more steam. And then I sat in front of the oven and watch the bread rise the same way like other people would watch a thriller. The oven spring was indeed nicer then in my old oven. But the most impressing thing is the great colour and shine of the crumb which shows the importance of steam for a the maillard reaction.
I’m really happy with the new oven. And I’m happy with the bread as well. It tastes great, has a nice open crumb and a very crisp crust! It tastes so good, that I had no change to freeze one loaf because we it so fastly!