Your First Bake with the Simply Bread Oven

Baking with the Simply Bread Oven is an exciting milestone, but it comes with new techniques to master. Open bakes are less forgiving than dutch oven bakes, requiring greater precision. This guide outlines the recommended process for your first bake, explaining each step and its importance.

Important Note: Before starting your first bake, make sure the stones have been properly cured. Curing the stones is the first step you should take when setting up your oven and must be completed before proceeding with baking.

Step-by-Step Process

1. Preheat the Oven to 500°F

Preheating ensures the stones retain enough thermal energy for a full batch of bread. For a full load (up to 4 large loaves per deck), a preheat temperature of 475-500°F is ideal. Depending on your oven's starting temperature and voltage, preheating can take 90-120 minutes.

2. Pre-steam for 2 Seconds

Once the oven reaches 500°F, steam for 2 seconds to prime the water system. This ensures the upcoming main steaming is fully effective. Avoid steaming for more than 2 seconds to retain thermal energy for the bake.

3. Load the Dough

Open the oven and load your dough onto the stones. Each deck can hold up to 4 large (1000g) loaves.

Important Note: After loading cold dough into the oven, the temperature reading on the screen will likely drop below 400°F. This is normal and should not cause concern. The stones retain most of their heat, and the dough is absorbing this energy while releasing cold moisture into the oven. At this stage, focus on observing the dough through the window instead of relying on the temperature reading.

4. Steam for 5 Seconds

After loading the dough, apply 5 seconds of steam. This provides an initial boost of moisture to support oven spring. Remember, most of the steam during the bake comes from the dough’s natural moisture content.

5. Turn the Heating Elements Off

Turn the middle knob one click counterclockwise to switch the oven to the “Lights Only” position. This step prevents the radiant heat from crusting the dough too early, allowing it to expand fully from the conductive heat of the stones.

Why This Matters: This mimics the protective environment of a dutch oven lid, which traps steam and shields the dough from direct heat during the initial stage of the bake. Turning the elements off achieves a similar effect, enabling the dough to rise and develop without interference from the heating elements.

Watch the dough closely through the window. When the ear begins to crack open (usually around 8-10 minutes), it’s time to turn the heating elements back on. The dough’s appearance—not the timer—should guide your next steps.

6. Turn the Heating Elements Back On

Once the dough’s ear begins to crack open, turn the heating elements back on by moving the middle knob back to its original baking position.

7. Release the Steam

When the dough looks fully risen, release the steam by opening the steam release valve. The valve is located on the right side of the oven. Pull the handle down toward you to open the valve. The closed position is when the handle points upward. This step typically happens around 20 minutes into the bake but should be guided by how the dough looks rather than a specific time.

8. Finish the Bake

Remove the bread from the oven when you’re happy with the color. This is the final step, so trust your judgment and enjoy the results of your first bake!

Shorthand Process

For quick reference, here’s a condensed version of the steps:

1. Preheat the oven to 500°F (90-120 minutes).
2. Pre-steam for 2 seconds.
3. Load the dough.
4. Steam for 5 seconds.
5. Turn the heating elements off (Lights Only position).
6. Turn the heating elements back on when the ear cracks (~8-10 minutes).
7. Release the steam when the dough is fully risen (~20 minutes).
8. Remove the bread when the color is to your liking.