Domestic oven

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Domestic Ovens

You should first modify one of your oven trays by fixing a few clay or ceramic tiles to it, make sure you leave a gap of 50mm between the tiles and the oven wall to allow the hot air to circulate.
If you choose to buy tiles from your local tile supplier make sure they are pre-conditioned to withstand high temperatures. To prevent cracking or even exploding the tiles you simply have to bake them in a low heat over a period of time and then gradually increase the temperature. You may also be able to use refractory bricks but check they have a low aluminum content otherwise your bread may burn. Specialist shops now stock Pizza Baking Stones this is another though often expensive solution. New Zealand’s volcanic strata offers many excellent natural solutions and I’m at present stocking such a stone in my shop. On baking day before loading the loaves maintain your oven at a temperature of 250°C for at least half an hour to ensure your baking stones have absorbed the heat. You can then load the bread in the oven and after 10 minutes reduce the temperature by 20°C.
I also place a small cast iron frypan in the oven at the same time as I start the fire then 5minutes before loading the bread I pour boiling water in it the resulting steam helps create a golden crust. After the bread has been cooking for 5 minutes I also spray a fine mist of water in the oven but not directly on the bread.

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