Mastering the Pico+ Oven: Hannah's Step-by-Step Baking Guide

Unlock Your Baking Potential with the Pico+ Oven: A Detailed Guide

Hi, fellow bakers! Hannah from Crusty Cravings here, and I'm excited to share my process for baking artisan loaves in my Pico+ Bread Ovens. Scaling up my sourdough microbakery, Crusty Cravings, required a big leap – investing in these ovens. Now, I'm consistently baking multiple loaves with incredible results, and I'm here to demystify the process for you.

If you're looking for a way to significantly increase your baking output and consistency, the Pico+ ovens are a fantastic option. They've revolutionized my workflow, allowing me to produce high-quality sourdough with greater efficiency. Let's dive into the specifics of how I use them.

Why the Pico+?

The Pico+ ovens offer a unique blend of power and precision. Unlike larger deck ovens, they're more compact and responsive, which means quicker preheating and more consistent temperatures. This is particularly valuable for sourdough, where even slight temperature fluctuations can affect the final product. They also have a smaller footprint, making them suitable for home bakeries or smaller commercial kitchens.

Essential Tools for Pico+ Success

Hannah highlights four key tools that are essential for baking in these ovens: * **Oven Mats/Liners:** These protect the stone surfaces from sticky residues (cheese, fruit, etc.) and prevent burnt bottoms – a lifesaver for bulk baking! * **Wire Monkey Goose Scorer:** Provides consistent scoring for even expansion. * **Peel (from ISCA):** Crucial for easy loading and rotating. * **Lannon Gloves:** Protect your forearms from burns (though she recommends something more heat-resistant for handling hot Dutch ovens or baking steels).

The Baking Process: A Detailed Breakdown

Here’s a step-by-step guide to my Pico+ baking process: 1. **Preparation:** Score your loaves (I opt for simple scores when baking in bulk to save time). Line the oven decks with oven mats. 2. **Loading:** Carefully place the scored loaves onto the prepared mats in the oven. I typically fit five loaves comfortably, ensuring adequate spacing to prevent sticking. For six loaves, a diagonal arrangement works well, especially with smaller loaves. 3. **Initial Steam:** With the vent closed, introduce 150ml of water to the oven. Immediately reduce the temperature to 210°C (top and bottom) and bake for 15 minutes. 4. **Vent & Temperature Adjustment:** After 15 minutes, vent the steam and increase the temperature to 230°C (top) and 200°C (bottom) for another 5 minutes. 5. **Rotation:** Rotate the loaves to ensure even browning – the back of the oven tends to run hotter. 6. **Final Bake:** Continue baking until the crust is nicely colored and the internal temperature reaches your desired level.

Troubleshooting & Tips

* **High Hydration Dough:** If using a high-hydration dough, it might require a slightly longer steaming time to fully expand. * **Lower Hydration Dough:** For lower hydration doughs, a shorter steaming time might be sufficient. * **Leafing:** Ensure your dough is properly proofed to prevent leafing (uneven expansion). * **Rotating:** Don’t skip the rotation! It’s key for even browning. * **Visibility:** Remember, there’s no interior light, so use a flashlight to monitor the baking process.

Beyond the Basics: Experimentation & Community

This guide provides a solid foundation, but don't be afraid to experiment! Adjusting the steaming time, temperature, and scoring patterns can unlock new levels of flavor and texture in your sourdough. Share your results and ask questions – that's what this community is all about! Let's learn and grow together.