Oven Guide

[Marguerite Gilbeau]

Theproofing step is often confused with bulk fermentation. Generally, both steps are concerned with letting the dough rest and rise as fermentation continues. But the key difference is that the proofing step takes place after the dough has been shaped into its final form before baking. So, the dough is no longer in a single, large mass as it is in bulk fermentation. Rather, the dough has been divided into smaller pieces, shaped, and then placed in its final proofing container to rise.

I often proof my sourdough bread dough in the refrigerator overnight because I find the baking schedule easier for the home baker. But in addition, I love the depth of flavor a long, cold fermentation brings to the final bread.

Since the dough is proofed at room temperature, I find using the poke test a very effective way to tell when the bread dough is ready for the oven. When you poke the dough, a finger press should slowly spring back to fill in the indentation partly.

To determine when your sourdough bread dough is ready to bake, there are two key components: first, you must take a holistic view of the dough formula and its process. Second, focus on key sights and textures as the dough nears the end of proofing.

To make sourdough focaccia, gently scrape the dough out of the basket into a focaccia pan. Using wet hands, gently stretch the dough out to fit the edges of the pan. Then, drizzle olive oil over the dough, top with coarse sea salt and chopped rosemary, and bake!

Here are a few examples of loaves baked at various dough states. The first image is a dough baked too early and underproofed. The second (middle) image is a dough that was baked at the proper proof time (it passed the poke test). Finally, the last loaf has been proofed too long and should have been baked earlier.

Underproofed bread dough is simply dough that has not had enough total fermentation time: the time from where your preferment (such as a sourdough starter or levain) is added to the dough until baking.

Properly proofed bread has had sufficient fermentation time but not too much. I like to call it the goldilocks of proofing. The bread dough is baked when sourdough fermentation has created ample organic acids and carbon dioxide gasses to flavor and leaven the dough. The result is bread with a tall rise, delicate structure, pleasant eating quality, and abundant flavor.

To fix overproofed bread, bake it sooner to reduce total fermentation time. You can reduce the amount of fermentation in the dough by shortening the bulk fermentation time, the proof time, or a combination.

After your dough is fully proofed, tip the proofing basket over and assertively knock the basket on the counter to encourage the dough to fall out of the basket cleanly. If the dough is stuck at any point in the basket, gently scrape it with your fingers.

I cover proofing bread dough with large, reusable plastic bags (which are also handy for covering sheet pans and many other tasks). Any airtight cover will do the job here, though, and even something like a shower cap (yes, the hair shower caps) with an elastic band works well.

If you want to convert from a gas range to either an electric smoothtop or an induction model, know that the Inflation Reduction Act provides rebates of up to $500 toward the cost of conversion and up to $840 for the new range. In some cases, even if you already have an electric range, you may qualify for the appliance credit if you update to a newer model.

Ranges with radiant electric smoothtops, which have electric heating elements hidden beneath a layer of flat glass, are a popular pick. All the models in our tests have at least one high-power burner. Most have expandable dual or triple elements that let you switch from a large high-power element to a small, lower-power element within it. Some ranges have a warming element in the center to keep side dishes warm.

Pro-style ranges in our ratings are either gas or dual-fuel, meaning they partner gas burners with an electric oven. They tend to be built with heavy-gauge stainless steel, well-insulated ovens, and continuous cast-iron cooking grates, but these luxurious features often come at a higher price.

Many regular ranges now offer features once unique to pro-style models, such as high-power burners, dedicated simmer burners, and convection, for a fraction of the price. In fact, the best gas and electric ranges in our ratings outperform the best pro-style models.

Freestanding vs. Slide-In Ranges

Freestanding ranges are the most widely sold and easiest to install. The controls are on a panel at the far end of the range. Slide-in ranges slip in between cabinets and appliances to give a custom, built-in look. Controls sit at the front of the range, so your backsplash can be showcased. The sides might not come finished, though, so a slide-in range might not work well as a replacement for a freestanding unit.

Oven Capacity

A roomy oven comes in handy when baking or entertaining. So assess the oven cavity in person if you can, or check the capacity scores in our range ratings. Note: We measure only the usable oven space, while some manufacturers advertise dimensions that include the space below the lowest rack position.

This feature lets you disable the electronic range controls. We recommend it if the control panel is at the front of the range. These ranges are more likely to be accidentally turned on, especially if you have young children in the house.

Some ranges, notably those from Samsung, have the ability to add or remove a divider between the upper and lower ovens. Samsung calls this Flex Duo, and it gives you the additional flexibility to move between a really large baking space (for an enormous holiday roast) and a smaller one (for a single sheet of cookies).

Also, to help others decide if a Rofco is right for them, or if they just purchased one, a place to learn how to start using it, and eventually, start developing their process for baking bread in a Rofco oven.

The Rofco runs off typical 220V AC single-phase power (6-20P cord plug, 6-20R receptacle), similar to what other appliances run on in most US homes. I had an electrician come out to my house to install a new receptacle and breaker in my home breaker box specifically for the oven.

Using the included square steel trays, you can fit several smaller buns, rolls, and even a large square pizza. I prefer to use these trays when making other goods besides bread; they make transferring many small items to the oven easier and contain spills.

When doing the top deck, stay away from the glass-enclosed light fixture, as the glass will crack if hit with water (mine cracked long ago). After spraying the top deck, grab the door with the other hand, and just before closing completely, spray a second on each deck, then shut the door.

Turn the left knob to control the top heating element and turn the right knob to control the bottom heating element. The left and right light turn on when the left and/or the right heating element is active, respectively.

Once preheated, I lay my pizza peel (see Tools below) on a table next to the oven with one silicone sheet on top and place the other two sheets in an assembly line next to the peel on the table. Then, gently turn out your dough to each sheet, score each loaf, and start with the sheet on the peel; slide it off the peel into the oven. Then take the peel, slide it under the next sheet, and continue down the line loading the oven.

When I first received the Rofco, I used the included square steel baking trays, inverted, so the flat side was up to hold the silicone sheets. Then, I would drop the dough on top of the sheet on the steel tray and slide the sheets into the oven off the trays. This worked well, but the steel trays were rather cumbersome.

After unloading my dough to the silicone sheets, I place my proofing baskets on the oven to help expedite drying. This quickly dries the damp liner/canvas so I can store my baskets quickly and helps prevent mold from forming.

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!

Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Alternatively, use the envelope shaping technique below. Watch the video!

Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.

This is excellent, Meghan! Well done! You can absolutely freeze this bread. Wrap your completely cooled loaf in plastic wrap, a layer of foil, label, and freeze up to one month. Defrost at room temperature. To serve, I always reheat frozen bread in the oven (it tastes better this way). To reheat: wrap in foil (make sure to remove the old plastic wrap), place on a sheet pan and bake at 300 F until warmed through. If you want a crispy crust, remove the foil towards the end of baking.

Hey! Thank you for putting this recipe together. Each time I try, although the inside of the sourdough is perfectly fine and edible, the crust is so hard and crunchy. Even my bread knife has to work hard to cut through the crust. How do I make the crust much softer? I want it to be squidgy like when you buy it from the bakery.

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