By this time, you will see some bubbles in the jar, and that is the indication that the yeast is developing. Hmm interesting. Discover more. FanbloodyTAStic. huruta , you can use a steel for baking in a combi, but if you use a steam , or a combi mode, when you first load the bread, it is quite likely the dough will stick to the steel and cause problems. The manual says under the Bake section that it is combi steam convection at 410F at 60% for 6min, then 410F at 0% for 6 min, then 310F at 0% for 60 min. Did you find you had more oven spring with Maxibroil, compared to Convection bake? What moisture level should it be? Those are on my bucket list. This results in even cooking and a perfect result. Knead the dough for 2–3 min. King Arthur carries it. When ready, remove from the oven and transfer into a wire rack. Where are you finding this on your Miele CSO?? I have not seen any noticeable different in my loaves doing this. I've had a Miele CSO for a few months now and find this thread very useful. And you just like the crust better with Convection bake? I tried less time, but this yields a thicker crust that I like better. Turn off the oven and rest in the oven for 20 minutes. my Milela has a surround mode That supposedly mimics in that supposedly mimics a brick oven. Fast forward to COVID and I've got an active levain starter and am working at home and am finding so much joy in bread making, with time/schedule to fiddle around, take notes and beyond. I don't think I would steam for longer than 12 minutes at 100%. My normal dutch oven method is preheat 550 degrees with lid on. I use it for pizza and baguettes. This recipe is for two loaves, one for you and one for a friend. Once heated to correct temp, Change oven setting - Moisture Plus 230C (300ml water ready), 2 bursts - Time Controlled @ 1 min and 8 mins. I haven't been doing that at all. ), The rye sourdough setting is for the Miele Steam combination oven. Sourdough is extremely popular and once you get your starter alive, it will pretty much last forever as long as you keep feeding it. 2. After a bit of trial and error, I settled on a program I'm happy with. I suppose it wouldn't be hard to create several Favorite programs, each with a slightly different starting temperature, e.g. At some point after the steam phase is done, I open the oven and yank out the parchment, which is easy once the loaf has cooked a little (there's a video with Jim Lahey doing this with a cloche). I’m having trouble figuring how to use the steam feature in my new Miele oven. Anyway, one question about the stone. Ugly and sour! I'm new in baking. I have also starting sprintzing my loaf before going into the oven and spritz the oven cavity when putting the bread in to start steam injection. And that's why you pick a combination steam oven, not just a regular oven that can inject an uncontrolled amount of steam at some time. I don’t have stone or cast iron either. 100g active starter (see our guide below on how to make this). The oven’s automatic program adds a perfect amount of steam during baking resulting in loaves with a crispy crust and sheen. 3. Thoughts? Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter. Use a glass jar or container and weigh 50g of strong bread flour and 50ml of water at room temperature. Then no steam for another 25 minutes. Advantium? Rather than discarding the starter, you can use them as a base for a savoury sourdough pancake, fried gently in some oil and topped with spring onions and sesame seeds. ), I'm happy with the consistent results. Seems like for most, it's an all (100%) and then nothing (0%) approach. But then, when the program started, the oven was too hot, and the fan went on high to cool it off. When done this way, I don't notice a benefit of spritzing (which I did notice when I was using Surround for the first stage). Put bread in with lid on for 35-40 minutes. But I'm wondering if a steel/stone is needed at all for sourdough breads. It's a game changer. It is a common misconception that gas results in a higher moisture environment. The following day, discard half of the mixture and add another 50g of flour and 50ml of water and stir well. I'm so glad I knew what I bought! 1. I also just baked my first ever loaf of bread. I think 35 min is a long time for steam. I just looked and my Miele is a double wall oven with steam and not the CSO; thanks for correcting me on that. Cover again and repeat the same process every half an hour three more times, then leave the dough to prove at room temperature until it doubles in size. Thanks again, Kim. but fresh bread is delicious regardless so I doubt I can go wrong. In general my Miele combi steam oven book suggests you should start with a high moisture level and low temperature then dry out with a low moisture level and high temperature. My current recipe is to preheat the oven with 100% moisture at 225*C, then bake in … All Steam ovens. I have not baked without it in sometime, but I seem to recall I got a very good result without it. Put the bowl into the oven until the dough has doubled in size, about 30 minutes. Steam ovens; Steam combination ovens; Steam ovens with microwave; Steam ovens. Yeah, this really sounds like a micro-optimization to me. So, yes, you probably need to make adjustments for the fact that you lose some initial heat/humidity. I neglected to take a final photo, but it's basically the same shape as 10 minutes, but a lot darker. The breads turn out great! The natural aroma of the food is intensified and the colour and vitamins are retained. For the gratin, preheat a Miele Combination Steam Oven to Fan Plus at 180°C. Here's today's loaf: Doug, That's beautiful! Set your steam oven to 35°C/95°F (or, if you can, lower - 28°C/82°F is perfect). I may though give parchment a try and see how it turns out. I am not sure I'd go that route. I have one from years ago when Kenji Lopez-Alt from Serious Eats first discovered the company. Bake on Combination Mode, Fan Plus 180°C, 40% moisture for 20 minutes. Thanks for the responses. I steam for 10 minutes at 100% then I steam at 60% for five minutes. After that, if you want to have a second stage with something in between (like 50% steam), that could work - it depends on how you like your crust. I was very pleased with my results! So, any moisture is quickly released into the kitchen. Yeah!!!!!!!!!!! I'm not well read on this at the moment, though. Miele cast iron came as incentive to buy the combi—got lucky. I'll need to look into this a bit more. After 30 minutes, you will need to gently stretch and fold the dough in the bowl a few times to help with gluten development. I experience the same temp drop. Kim - thanks again for your suggestions. All you need to do is drop a spoonful into a bowl of cold water, if it floats, you can make the dough, and if it doesn’t, leave the starter uncovered a little longer until ready. With the CSO I don't have to do that and I simply program the humidity profile that I need. I have been baking in larger quantities and I want to stop using my Dutch oven. Create your dream kitchen with essential expert advice that will inspire. Food is cooked particularly gently in steam. I have a Meile combi steam oven and the top temp is 435. For baking stone I use two layers of 9 4 inch ceramic tiles that I had left over from tiling my kitchen. Then turn off oven and leave loaf in oven for another 20 minutes to cure the crust. I don't think the Gagg has a way to turn off convection so I'll just need to live with a thicker crust I suppose. DGC 6760 10265740 5299.0 Miele Steam cookers Clean Touch Steel 9 /e/steam-oven-with-full-fledged-oven-function-and-xxl-cavity-dgc-6760-clean-touch-steel-10265740-p Steam cookers Show details DGC 6860 AM 10221000 5299.0 Miele Steam cookers Brilliant white 10 /e/steam-oven-with-full-fledged-oven-function-and-xxl-cavity-dgc-6860-am-brilliant-white-10221000-p Steam cookers But much to my surprise, some rather big deviations from the original recipe resulted in perfectly beautiful loaves. I do need to try again! Nazyeb1 I have tried the surround and maxi broil methods. Stir into the flour. I was told by some well known baker (may have been Peter Reinhardt but not sure) to only steam only until your crust starts to turn brown - it is set at that point and steam will not provide further oven spring and steaming past that point will negatively impact your crust I steam for 10 min at 425 in my combi. The result? I like the eh stone for 1 loaf as it is easier for me to remove from the oven. I'm going to give spritzing a try. Miele oven with steam injection . I didn't used a dutch oven for this bread. I remove my stone and load my bread 9 minutes into the program. Remove the onions and continue cooking the cabbage for another 30 minutes. I use the Tartine 75%ish hydration dough. (I only tried it once.). Great thread; thanks for everyone's input. Compact or large enough to feed the extended family, you can choose from a range of sizes and attractive steel and glass finishes. There is no reason to use a cloche, or other clay baker. Sounds like it's the latter, and I need to focus on fundamentals. I am glad I have both ovens. Crumb and texture turned out surprisingly well. Right now, I am using the “Forkish” method utilizing cast iron dutch oven method to generate steam, but the idea of just letting the oven do the work intrigues me. The first loaf was too big and wide. If you have family or friends, you (or them) can share their starter as this is something you will not be able to buy in any shops. The process might seem a little long to start with but it’s extremely rewarding and it’s almost magical how just by combining flour and water and waiting a few days you can make such lovely bread. You want full control over it. The Miele H5000 domestic ovens include a steam injection feature that let you inject steam at any time (and any number of times) during the baking process. Experience? Chocolate can be melted at 65°C without burning. Allow the bone marrow to cool. I don't know if the 60 is necessary but it doesn't hurt anything. This all depends on the timing. I agree about the timing. In a food mixer bowl, combine the flours and 350ml of tepid water and stir until there is no dry flour left. A wider pan would be better. 2. The next stage, when I put the bread dough in, I kept the oven at 350 but went to 100% moisture and baked for 30 minutes. I’m also interested in any suggestions on which brand of steam oven to purchase, etc. Miele uses cookies to optimize and continually improve its website. I do that when baking baguette. By luck it sits perfectly on one of the Miele wire racks (which came with the convection oven), but it also sits reasonably well in the baking trays that come with the steam oven). I like a light colored crust. The second is after 10 minutes - the spring looks good, although the crumb could have opened up more. Pre-heat combi steam oven and select Combination Mode: Fan Plus at 225°C + 20 minutes + 65% moisture. Eating healthily keeps you fit: the Miele steam oven is an extremely gentle and healthy way to cook your food. Does anyone not run into this? I am fairly new to sourdough bread baking game, but I am quite happy with how easy it is to use Miele steam combi for sourdough bread as well as other baking that moisture would be beneficial. Not the 475-500 degrees usually recommended. 1. I put my loaf on a piece of parchment on a pizza peel, and slide it in the oven. I have the Miele DGC6865 XXL combo steam oven. For the first 10-15 minutes at least, you probably want 100% steam so you get as much oven spring as possible. Allow to cool for at least an hour before slicing. These days, I mostly wing it while doing other tasks at the same time. I spent three days at King Arthur Flour honing my sourdough skills and they suggested I inject the steam as soon as I closed the door. Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice. Here's today's loaf. Anyway, here are 2 photos of bread baking. Cover and leave in the fridge overnight. The hydration of the dough is 78%. This is an old post but thank you!! But I suspect you don’t need it. Some of these mistakes resulted in obvious disasters. I'll continue to experiment with it - it's narrower than I'd like but seems like a reasonable stop gap measure. The hot steam flows directly over the food to be cooked and surrounds it on all sides. I could end up with focaccia (!) I Guess I was basing that number off the amount of time I leave my lid on my Dutch over for the “steam” affect. Will try Kim's approach to cooking. Two main questions is how many minutes before the steam adversely effects the crust and whether I should … Repeat this process for a total of 5 days always with the jar uncovered. 270 locations nationwide! If you want a somewhat soft crust, a second stage with partial steam might get you there -- I haven't tried it, but there are some earlier postings with stages like this. This is because cooking with steam preserves the intense and natural flavour of your dishes, but also retains their precious vitamins, minerals and trace elements. I started to type before your reply sunk it. I have been experimenting since then with doing just that and adding an additional burst of steam about 10 min later (both manually). I can't tell at this point if this minute without 100% steam hurts the baking. Leave uncovered once again for another 24 hours. The oven spring was a bit limited, but I may have overproofed. I have a handful of breads that my family loves and that I make quite regularly. However, I find that cooking in a steam oven is less tolerant to poor shaping/tension/proofing of the dough. Was it worthwhile? Your practice of having a program start at lower temperature also makes sense. I use a Emile Henry round pizza stone (black) as an FYI. GE GYE18JSLSS 33" Counter Depth refrigerator hinge depth measurement, Ferguson Bath, Kitchen & Lighting Gallery. Preserving jars and baby bottles can be disinfected at 100°C in just 15 minutes – making them as clean as they would be by traditional boiling. Anyone played around with different levels of steam and have feedback on your experience / opinions? For me, after roughly 10 minutes, the oven spring is complete, and the bread starts to firm up and brown (the browning makes me wonder if the Miele oven is a bit stingy with the steam, compared to a cloche). Does anyone know? Thanks everyone for contributing to this thread! And 40% more salt. And somebody tested whether there is a difference between placing the cold Dutch oven into the hot oven or whether it was important to preheat the Dutch oven before putting the dough in it. Making individual side dishes or a complete meal – the steam oven can cope with all this and more. Not the 475-500 degrees usually recommended. This process is called autolyse and helps to hydrate the flour particles therefore making it much easier to knead afterwards. This has 15m of steam cooking. Someone else asked about "rye sourdough" settings -- what oven is that on? Professional baking ovens have steam on tap. Change oven to Convectional Heat Setting 200C, bake for further 35 minutes. In the end, with any oven it's all trial and error. I use the Forkish book and have for several years. I'm assuming the humidity dropped too, but the oven doesn't tell me. I would love to hear how you are using your moisture plus and how you results have been. Then take lid off for an additional 10 minutes. I've been learning how to make sourdough bread over the past few months, mainly following the Tartine Bread book as well as Ken Forkish's "Flour, Water, Salt, Yeast". I've been experimenting with skipping the Surround step I posted above, and finishing with Convection bake -- still settling on something which works. That's right - I broil the loaf for 15m. I would, however, like a thicker crust. Anything that is a heat conductor. I have learned how to effectively use both types of ovens and get similar'ish results in both of them. Place the bread immediately into the oven on Shelf 2, bake for 20 minutes. When ready, cover the dough with a damp tea towel and set the timer for 30 minutes. I always use parchment paper under my bread to ease sliding dough off pizza peel. The "Change" menu is rather annoying, so if you try this out, I recommend a trial run without your bread in the oven. This is a different method to what bread bakers recommend. "Bread @ 425F", "Bread @ 420"F, "Bread @ 415F", etc. As of now, I haven't made bread enough times to know whether the lack of spring I sometimes encounter is due to the loaf hardening, or if it's due to bad folds, proofing, etc. Making individual side dishes or a complete meal – the steam oven can cope with all this and more. I get noticeably more oven spring this way. I use the MoisturePlus setting and select Surround and then have an option to select how many 'bursts' of steam I want and whether it is to be done manually or automatically. Not a failure in almost 4 years I also have a square baking stone but don’t know the brand. Normally I bake in a ditch oven 20 mins with a lid on 25 with the lid off at 450. “Miele’s exclusive Moisture Plus technology allows you to inject steam into the oven at different points during the baking process. Thanks again. Join us. Is that just easier for you, given the stone you have? Follow the below steps for about a week until it’s ready. Family loved it and didn’t bake up like a brick 😱🧱?! ( I wanted to make sure there was moisture in the oven when my bread went in.) Doug - here are my thoughts. My bread technique still needs work, but I've had a few come out wonderfully. I watched some videos yesterday on shaping high hydration dough. There is frequent mention of an oven temperature at "60%" or "100%". I preheat at 435F, wait for it to be at 100% humidity, and then put my loaf in, the temperature drops because I opened the door, often down to 400-410F. An array of practical features give you precision and control over temperature, timing, and more, so … The percent steam option exists in the Combi Steam Oven not their oven with the burst of steam. A feed will be the same process that you’re used to, but now that the starter is alive and active, you want to remove three quarters and replace it with the same amount of flour and water. Season with salt and pepper. I also like it for the huge capacity. I'll echo the comments above from barryv_gw and stambler24. The steel is on a wire tray in the lowest position. I have two slow proofing loaves of round loves (Forkish, Field Blend 2) in the fridge that I need to cook up before they overproof. But once you make this adjustment, things should be OK. Doug - I remove the stone cause I am short and prefer to bake on the stone itself rather than parchment. Preheat a Miele Oven on Moisture Plus at 250˚C with 2 bursts of steam. Can Miele combi oven replace both my traditional oven and microwave? Ferguson Bath, Kitchen & Lighting gallery. Shape into a smooth round shape and place into a floured bread basket or a bowl. All very interesting. Incidentally, you mentioned steam-assist instead of CSO. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. Then I start the bread program. Please share! Use of parchment was valuable, particularly since the oven is small. Use the dough proving setting if you have one or the steam setting if you don’t. Hello, I have had my Miele steam combination oven for 5 years now but never baked any bread in it. @nazyeb1 I read @Doug’s posts above and it’s quite detailed. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. ), Kim. At this point, and if you’re not going to bake bread on a daily basis, you can keep your starter in the fridge and feed it once a week to keep it alive. Place the bone marrow onto a baking tray. What I do about it: as soon as I close the door, I look at the temperature on the menu, and quickly change the program to adjust the target temperature so it's 5F above it. Baking a tartine country sourdough right now. Propped up by a pot cover to try to level it. I slide it onto a baking steel, and I slip the parchment out (grabbing it with fingers) once the 100% steam is done. Have you tried the bread programs? And of course, I preheat -- 45m on convection bake @ 435F, then 10-15m on MaxiBroil #3. I always thought the temperature available in the Miele is not high enough.Today I tried the following:Surround, 220°C (428F), 100% for 13 minutesSurround, 220°C (428F) 0% for another 15 minutesThe result is satisfactory. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Steam Oven? This works great and neatly stacks up when I want to put it away. Glad to hear the burst of steam is working for you. When the oven is ready, transfer the dough on to a baking tray, score with a serrated knife and bake for 35 minutes, adding the steam right at the beginning. Preheat a Miele Oven on Moisture Plus at 250˚C with 2 bursts of steam. I re-handled/reshaped the second so it was not as puffy or wide and a little deflated, but probably cooked it a little too long (20 min). If your oven doesn’t have Moisture Plus, spray the oven cavity with some water as soon as you slide in the tray with the dough and keep the door shut to retain moisture throughout the cooking. I’m not home so can’t give specifics. Like many here, I found this thread after being disappointed with the built-in bread programs. Toaster Oven? Add the salt and remaining 10ml water and knead for another 4 minutes on a medium speed. Eating healthily keeps you fit: the Miele steam oven is an extremely gentle and healthy way to cook your food. The steam oven guarantees that meals are prepared in a healthy way. Cover and leave in the fridge overnight. I have a Miele DCG 6700 combi-steam oven and thought there should be a way to make fabulous sourdough bread in it, even though the max temp is 435 degrees. What are you doing to preheat your pizza stone? Since you get the top to brown, why do you need a steel for the bottom of a sourdough loaf? Which KA class did you take.? I have no problem going from fridge to the oven (and have made Forkish's Field Blend #2). Barry, I used parchment, which also makes it easy to manipulate in my small Gagg oven space. @Silvia Fysch So awesome! Iza B I'm a newbie at this but Doug (see above, about 8 days ago) suggests 20 minutes of 100% steam for a thicker crust - definitely worth a try. I use the round Emile Henry pizza stone in black for my sour dough. Detailed information about the use of cookies on this website can be obtained by clicking on "More information". It has been working well, and I like it better than a stone, more heat retention, better spring, etc. I have a combi oven that goes up to 600 so I am going to try 550 preheat with 100% humidity. Post some pics of your bread. I have the same oven as well as the CSO and have not been successful using the burst of steam very often to my benefit. I used 3 stages of cooking. If you have unglazed terra cotta tiles or if you can get fire bricks that would work too. webuser 499013063 I don't own a stone nor cast iron (sigh), just been using an ancient aluminium baking tray liberally dusted with buckwheat flour to stave off the sticking issue. Here is a thread you might want to post your experiences with the burst of steam as the OP is interested in whether or not the burst of stream with work for him: Oooooooo...I am so excited to find this thread. Miele ovens offer some unique features to make cooking easy, including its steam ovens’ Moisture Plus mode. This is because cooking with steam preserves the intense and natural flavour of your dishes, but also retains their precious vitamins, minerals and trace elements. Huruta - Thanks! I know the pizza stone is there but use a sheet pan or broiler pan underneath instead. A similar problem happens if the oven is too hot -- I once tried getting my baking steel extra hot using MaxiBroil setting 3. So you broil for 15 min? Anyway, after the door shuts, the oven must come back up to 435F before injecting more steam, which takes about a minute. But the purpose of this bake is for me to see if a more vigorous starter will help produce more holes in my bread. I’m going to bake tomorrow and might use the maxi broil function. An alternative is to bake directly on stones and generate sufficient steam in your home oven by some other clever means. Hopefully I'll converge on a clear and simple process with the steam oven. I can have 0, 30, 60, 80 or 100% steam. I hadn't seen a description that's clear about this, until now. This is Forkish's Pain de Campagne, with 1/3 of the whole wheat flour swapped out for dark rye flour (one of his suggestions). M - what you say also aligns with the OPs message about cooking with steam at 350 for a longer time (10m). Also, with cold weather in my part of Australia, a hot water bottle in a polystyrene box has been helpful for proving. I've enclosed 2 photos. I got good results in conventional ovens but the variables in my new oven is a real learning curve. And what do people do about it? so before I Jump into combI baking I wanted to hear some Input. 3. The idea of the steel or stone is that a transfer is a lot of heat immediately to the loaf contributing to oven spring. I use a steel for pizza in our Lacanche oven and it turns out beautifully. Sourdough cream. Then, the oven finishes heating right away, and steam starts after about 15 seconds (I hear that pumping noise). Miele. In addition, it is also an oven that is equipped with the wide variety of functions of a traditional oven. I have a Miele DCG 6700 combi-steam oven and thought there should be a way to make fabulous sourdough bread in it, even though the max temp is 435 degrees. On Instagram I have seen DIY baking steel. We are trying to decide between getting a Blue Star gas oven, and a Miele steam assist. I have two loaves in the fridge right now. But I am confused now. But if you feel like you really need one just to slide the bread on, invert a sheet pan in the oven. When ready, flour your worktop and tip the dough very gently. But the broiler is anemic by comparison, and the more complicated oven is not ideal for foods that splatter a lot; those are foods I always prepare in the Bluestar. My dough recipe has 50% hydration which is good for me as a newbie. I'm very briefly holding my phone about 1/8 inch from the glass, to avoid the speckled pattern. As is so often the case, we have chance to thank for the creation of a new type of food. 2. It seems like MaxiBroil has intense heat coming from above, but with the baking steel so hot, it doesn't seem to be a problem. Is there any reason to use a cloche, or other clay baker, like Emilie Henry's? Has anyone got a Miele oven with the steam injection feature and if so could they advise what they think of it for baking bread. Steam oven accessories Miele steam ovens are supplied with a variety of accessories. Steam oven? Convection bake and surround only got it to 440F or so. For other who might come across this post, I got decent rise out of the baguette using the cast iron griddle.
2020 miele steam oven sourdough