15 Baking with a Commercial Oven

In one smooth motion, gently invert the fully proofed crown onto the loader or peel by quickly flipping the proofing board so it is placed seam-side down, being careful not to damage the structure and volume of the dough. Readjust the crown as necessary to form a proper circle before scoring.
Comparing the crust color and characteristics of underbaked, properly baked, and overbaked breads noting that as the color of the crust intensifies so does the flavor of the bread due to the caramelization of the residual sugars in the bread dough.
Comparing the effect of steaming on the scoring and crust characteristics of bread. Oversteamed bread has a very shiny crust with unopened scores that are stuck together, whereas understeamed bread has a dull crust and scores that burst open because the bread cannot expand properly.
To prevent the dough from sticking to the loader or peel, lightly dust the dough with flour before smoothly and quickly inverting the basket to turn the dough out onto the loader. If the dough is sticking to the basket, gently tap one edge of the basket against the loader to help release the dough.
Using a transfer board so the structure and volume of the dough is not damaged during the loading process, gently transfer a boule from the proofing board to the loader or peel by inverting the boule onto the transfer board and gently re-inverting the boule seam-side down onto the loader.
Use a transfer peel to gently move a fully proofed baguette from the board onto the loader, using the couche to invert it onto the transfer peel. Place the baguette seam-side down onto the loader, and, if necessary, readjust the baguette using the transfer peel to prevent damaging the dough's structure.
Before loading, pre-steam the oven to create a moist environment. Once the bread is loaded, inject steam until the loaves are moistened and slightly shiny, but not dripping. Proper steam will delay crust formation allowing the bread to fully expand and form a thin, crisp crust with nice shine.
When loading bread into an oven using a hand peel, hold the peel at a slight angle so the front edge is resting on the oven deck and the rest of the peel is nearly parallel to the deck. Using a smooth, quick, forward and backward motion, drop each loaf onto the deck without distorting its shape.
For larger loaves, highly hydrated loaves, or loaves with whole grain flours, vent toward the end of the bake time by opening an oven door and/or the damper to release steam and slightly dry out the bread to form a crispier crust without darkening the color of the loaf.
Unloading bread should be done carefully by smoothly sliding a peel or a loader underneath the loaf of bread to efficiently pick up the loaf of bread without damaging the crust or crumb. The bread should then be placed onto a rack to cool completely before packaging.
Removing bread from the pans immediately after baking and completely cooling on a rack before packaging to avoid trapping excess moisture, which would result in a soft, soggy crust and mold.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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