Halogen Oven Bread Cooking in Moulds

[gazza1960]

It was mentioned a while ago about using the Halogen Oven for Tin Bread usage and I got hold of some small tins for snack use
and finally made a couple last night that had piccies attached......have not tried a 2lb loaf tin so I guess thats next !!!!as our larger loaves are still made in our bread maker.

anyway.......



INGREDIENTS

250 grms White Strong Flour
250 grms Brown Strong Flour
1 to 2 tsps. salt (your descression)
15grms fresh yeast (or 1 pkt dried equiv)
300ml luke warm water
4 tbsp. lukewarm milk

additions.....well we like herb bread so I added the following from the garden......

1 tbsp. chopped chives
1 tbsp. chopped parsley
1 tsp.   chopped Sage
1 garlic clove grated

butter or oil to soak the moulds to stop the dough sticking  !!!!



usual Dough making process and divided into the small Moulds,....

I cooked these @ 200 degress in the Halogen oven for 25 mins......on the base rack.



once cooked and cooled,I cut through and the density was nice and even......

Ok...the browing was on the bread top and the sides and bottom were pale in colour but overall the mini loaves were crisp on the outside and soft on the inners..!!!!!



we enjoyed some mini cheese nibbles for supper and Jude has gone off with a lunch box full so shes happy  !!!!!!!!!!

anyway,bit of fun !!!!!!!!!

Gazza

[gazza1960]

[Jayb]

They look scrummy 

It must have been a Halogen bread day yesterday, I did a round Foccacia style olive bread. Yum, yum, sorry no pictures.
500g Strong White Flour
10g Table Salt
5g Dried Yeast
300ml warm water
1 tablespoon Olive Oil
2 Ladles of thick pouring sour dough mix
1 small tin of Jalapeño stuffed Olives, well drained.
Mix the above bread mix and to finish it off Rosemary sprigs and enough Olive Oil for a good drizzle for the top just before cooking.

I placed a round cake tin in the bottom and half filled with boiling water, then in with the medium rack for the bread to sit on, plus the extender ring for height.
Cooked on a large flan dish at 250 C for 10 mins,
then 10 mins on 200 C
Flipped the bread out of the dish and onto the rack and cooked for a further 6 mins as the bottom was still a bit soggy.

I've a round white loaf in for lunch today. Leftovers I'll slice and freeze once it is cool. So far for a 500g recipe, 10 mins on 250C + 30mins 180C. Just off to check it!

[pumkinlover]

Thanks for sharing I am inspired now!

[gazza1960]

Luv Focaccia JayB,bet that tasted delish !!!!!!!!!!!

Gazza

[ashurjames]

Thanks for the recipe, they just looks amazing and did you baked them for just 10 min ?

[Digeroo]

Speciality breads are so expensive.  You have inspired me to give it a go.  It will be nice to use my own herbs and chillis,

Can I set my halogen oven to use as a proving draw?

[artichoke]

As far as I know, the halogen bulb has just one heat (hot!), and the temperature control works by telling it to heat up for long or short bursts. I think even short bursts of the bulb would dry out the skin of your bread and even prevent it from rising normally....?  Sorry if I am wrong. I make all our bread, and a steady temperature is what it needs for rising (even rises in the fridge when I am trying to store it).

[artichoke]

PS Forgot to mention the fan would have a drying action too.

[Jayb]

Thanks for the recipe, they just looks amazing and did you baked them for just 10 min ?

Gazza cooked his for 25mins at 200 degrees.

The Olive Foccacia style cooked 10 mins at 250C + 10 mins at 200C + another 6 mins at 200C with the bread turned upside down as the base was a little soggy. I think the water bath at the bottom, to add steam, might have been a bit close to the bread to give good air/heat circulation.

[gazza1960]

I have not used our halogen as a prover as the model we have does not have such a function,hense I prove the dough in a shrink covered bowl in a warm room as ive always done just prior to knocking back.
I then devide the dough in the moulds and put in the halogen,then once the dough proves again and expands 2/3rds to the rims then you start the cooking process.

[Digeroo]

Looks like I should stop gorping at a computer screen and get baking.

(Funny cannot find the word gorping anywhere, have I misspelt it.)

[tricia]

  gawping is correct Digeroo - I gawp at some of Gazza's recipes too!

Tricia

[Silverleaf]

I like to prove my bread dough overnight in the fridge. Sounds weird, but it works beautifully. :)

[Jayb]

Can I set my halogen oven to use as a proving draw?

I should think so as long as the temperature can be set low enough, the one I've got goes down to 30C. You'd need to cover with clingfilm to stop it drying from the fan. Oooh just read Artichokes reply re it only coming on full power, might need to do a small trial to check.

gawping is correct Digeroo - I gawp at some of Gazza's recipes too!

Tricia

And me 

[Jayb]

As far as I know, the halogen bulb has just one heat (hot!), and the temperature control works by telling it to heat up for long or short bursts. I think even short bursts of the bulb would dry out the skin of your bread and even prevent it from rising normally....?  Sorry if I am wrong. I make all our bread, and a steady temperature is what it needs for rising (even rises in the fridge when I am trying to store it).

Good thoughts,  it likely makes some difference, perhaps more noticeable if they were cooked side by side. But so far, although I've only cooked bread a few times in the Halogen cooker, results I think are really good.

[artichoke]

I agree, I have cooked bread, especially rolls and [pizza in the halogen - it's the slow rising I am not so confident about. I don't know about you, but I prove my loaves under a damp cloth because a moist atmosphere seems essential. The halogen provides bursts of heat plus a whizzing fan and no moisture. But I expect someone will prove me wrong.