Hello all. We’re considering renting a home for a year, but the home has a gas oven. I had always assumed that baguettes could not be baked in gas ovens, but Chat GPT suggests otherwise. So I ask the exceptional bakers on this forum: will a typical gas oven retain moisture long enough to bake a “well sprung” baguette?
A Blue Star. I make baguettes regularly, you can look at my blog . I have for years. I use a large roaster top the first 12-15 min then finish uncovered. They rise perfectly.
The issue some have with their ovens is the inability to turn off the fan / convection assist of their oven. Other than that , which is not a problem if you are baking as I do , gas is a great way to cook. c
Thanks Trailrunner. I don’t know what a roaster top is. Can you give me a quick education?
I just reread. I thought a roaster top was a specific piece of equipment, but I think you’re saying you have a very large lip that you place over the baguettes? Is that right?
"you have a very large lip that you place over the baguettes?"
Not until they've cooled. 😄
(Sorry C.)
Ha!!!
Meant lid lol. Or maybe not! Mo C is a comedian! 😂
Mine are antiques but the new ones are great. I put a boule inside the smaller one when making that shape.
for baguettes I use just the large lid set over 14” long loaves, 2 at a time
Ok. Understood. And do you add water to a pan positioned on a low rack to billow steam as well?
My largest roaster is like the 18”. I have the 2 baguettes side by side on a sheet that has an edge around. I slide it in the oven and place the lid over, it rests on the raised edge . It provides enough cover that the moisture helps the baguettes rise and then I remove it.
My smaller one is perfect for 1 boule like I posted today. That’s an 850g boule.
I find that the bread itself is its own steaming mechanism when baking in a closed or nearly closed container.
The billowing steam that others use when in a large oven capacity is way more trouble than I’m willing to go to.
There is plenty of moisture from 2 loaves under the lid or one boule or batard in the smaller roaster.
Another advantage is the light weight. Heavy cast iron isn’t necessary and is a disadvantage in many ways , slow to heat , slow to cool and heavy .
As you can tell I have opinions 😂. Take it for what it’s worth and do some trial runs . c
Ok. Thanks for your fast input!
I should be out working in the yard it’s gorgeous out but storms with high winds on the way . 😊
Go bake some bread!
I had a gas oven for about 10 years, and I hated it for bread baking. The problem was the venting. I was used to creating steam (electric oven), and it simply wouldn't work with the gas oven I had, thus no oven spring or crispy crust. I didn't bake much for several years due to that oven. I eventually solved it with a similar approach to what trailrunner uses, something to trap the moisture, but in my case I used cast iron. So good crusty bread is possible with a gas oven, but if it vents like mine did, plan to bake in either a cover or something else enclosed.
The vent is a problem. If the vent is accessible, I have found that a pair of tea towels jammed into it will keep enough steam inside the oven to open bake as you would with an electric oven. I also had to plug a vent in the electric oven in my apartment before this house. Do this at your own risk! I turn the oven off completely during the steam phase when I open bake - relying solely on the stored heat in the baking stones - to prevent build-up of any combustion by-products.
I haven't gotten good at making baguettes yet, but works great for making 2-4 batards at a time.
I also (usually) turn my oven way down during the first phase of the bake, and I've got an electric oven. My idea is that turning the heat setting down should help to prolong the interval the crust stays soft.
TomP