Your First Bake with the Cactus Bread Oven
Quick Start
| Round Bread Oven | |
|---|---|
| Starting dough weight | Around 900 g (2.0 lb) |
| Loaf shape | Round |
| Banneton | Around 8.5 in round |
| Oven temperature | 450°F |
| Covered bake | About 30 min |
| Uncovered bake | About 20 min |
The dough weight refers to the total dough before baking. Use it as a starting point for your first loaf.
Your First Bake
1. Shape and Proof
After bulk fermentation, shape around 900 g of dough into a round loaf.
Place the dough seam-side up in a well-floured, round banneton and complete the final proof according to your recipe. An 8.5-inch round banneton is a practical starting size for this oven.
2. Preheat the Oven
Towards the end of the final proof, preheat your oven to 450°F.
3. Transfer and Score
If you're using baking parchment, place it on the Bread Oven base before transferring the dough. Turn the proofed loaf out of the banneton onto the base.
Score the top with a bread lame or sharp blade, taking care not to scrape the enamel. Fit the lid over the loaf.
4. Bake Covered, Then Uncovered
Place the covered Bread Oven in the preheated oven at 450°F.
Bake covered for about 30 minutes. Carefully remove the lid using dry oven mitts and place it on a heat-safe surface. Continue baking uncovered for about 20 minutes, or until the crust is browned to your liking. If needed, bake for another 5–10 minutes.
5. Remove and Cool
Remove the loaf from the Bread Oven and transfer it to a wire rack. Let it cool completely before slicing.
If You Cold-Proof Your Dough
If you normally proof your dough overnight in a banneton in the refrigerator, you can keep using that method. When ready to bake, turn the cold dough out onto the Bread Oven base, score it, fit the lid, and follow the baking instructions above.
Troubleshooting
The Bottom Is Too Dark
Try moving the Bread Oven one rack higher on your next bake. If the bottom still browns too quickly, reduce the baking temperature slightly and adjust the baking time.
The Loaf Touches the Lid
Try using a little less dough next time. The suggested 900 g is a starting point, so adjust the amount to suit your dough and the space available under the lid.
Cleaning the Bread Oven
Let the Bread Oven cool before washing. Use warm, soapy water and a soft sponge. Avoid abrasive scouring pads that could damage the enamel, and dry thoroughly after washing.
Ready to bake? Shop the Cactus Bread Oven →