Oven Door The Fresh Loaf
Oven Door The Fresh Loaf
This forum has been a bit slow lately, and since I've been meaning to post this for a while now, here's something for the cause. While I was firing for this week's batch (a small batch of basic baguettes and some roasted poblano peppers this week), I took a few pics of my oven door. The question of how to make a door comes up pretty often, and this is how I solved it for my own oven. I made this door from white pine from a tree that was cut down in my yard. I milled a bunch of the wood up to use for furniture, etc, but I used one piece for this door.
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Why does my bread cave in at the sides and how can I stop it from happening? It comes out from the loaf pan in a nice shape but cools down to