So I know this is an age old question and have seen other forms on here and the Internet about how people have converted a subway oven to a sourdough oven. We recently picked up a 240 V subway oven and have now done. Two trial runs baking sourdough. Our problem is we cannot get enough humidity into the oven to be able to create the split. Does anyone have any information as to how people have done this in the past? I have seen some post online where people have piped in a copper tube and created some sort of steam injector but nowhere have I seen full detail details or any other information about it.
Any information is greatly appreciated
by zackman2091
11 Comments
>I have seen some post online where people have piped in a copper tube and created some sort of steam injector but nowhere have I seen full details
This sounds like a liability issue to me. “One weird trick to add water to an electric oven that was not designed for it, and may short out and burn your house down.”
If I would try this oven, I would attempt the strategy I read a different user uses: spritz water on the loaves every 15 minutes. I have no idea if that would work, and it would let a ton of heat out.
Alternately, you could spritz the loaf heavily, then put a disposable foil turkey roaster upside down on the loaf to trap the steam. You would only have to open the door once to remove the cover.
Ah, yes, the age old question of converting a Subway oven into a sourdough oven. If I had a nickel for every time this question gets posted, I’d have… a single nickel.
How hot does it go?
Have you tried adding a deep baking tray while you pre heat the oven and then adding boiling water to it as you put your bread in the oven? It will keep producing steam the whole time your bread cooks. And if you want less steam at the end, you can just remove it like 2/3 of the way through your bake like I do
A simple pan of water inside?
I wonder if its worth trying lava rocks in a 9 x 11 US pan and filling it with boiling water.
This is a post for my personal process: https://www.reddit.com/r/Sourdough/s/dMGbWIlZM0
lol how much does a subway oven go for?
This thread is bizarre. I’m hooked
fill the proof tray with water??
I was almost going to buy one of these, but the top temp was 425F. Did you find a model that could go higher?
So two things.
1. I would add some big baking stones that cover each shelf you are baking on. It will take longer to get to temp, but it will help make it more uniform. Good bread ovens come with this built in.
2. Don’t deal with plumbing. Most people with mid sized bread ovens that dont have steam either do a water tray, ice tray, or spray bottle. For a large one i have seen a few people use those like large garden sprayers. Just make sure it is food safe. And spray around the loaves so it creates a steamy environment without getting the loaves wet. As long as it isn’t vented and you keep the door closed that should be fine.
I didn’t see anyone mention the hot steamy towel method. I’ve always had a lot of success with that in my electric home oven.
As far as a steam injector goes I have always thought about piping a copper tube into the exhaust on my oven and hooking up one of these stovetop milk steamers but never got around to it. Maybe this would work for you. [https://prima-coffee.com/equipment/bellman/50ss?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shopping%20clicks&gad_source=1&gad_campaignid=789982714&gbraid=0AAAAADn3k6MeY_XRllS0U0wsSptCiuYA3&gclid=Cj0KCQjwhO3DBhDkARIsANxrhToQenrVKDeju2pp2nU9U81e9PGFSbIr44wLxGrA0TtPQiVD2iG0LnoaAqspEALw_wcB](https://prima-coffee.com/equipment/bellman/50ss?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shopping%20clicks&gad_source=1&gad_campaignid=789982714&gbraid=0AAAAADn3k6MeY_XRllS0U0wsSptCiuYA3&gclid=Cj0KCQjwhO3DBhDkARIsANxrhToQenrVKDeju2pp2nU9U81e9PGFSbIr44wLxGrA0TtPQiVD2iG0LnoaAqspEALw_wcB)