9
White bread 1000 g
Leave to stand temp.
220°C
Steam
1 minute
at 240°C; extractor closed
10 minutes
at 240°C; extractor open
9 minutes
at 220°C; extractor closed
5-10 minutes
at 240°C; extractor open
25-30 minutes total
(usually classic 45 min)
Ciabatta round loaf 1000 g
(baked on baking foil)
Leave to stand temp.
260°C
3-5 min before loading
290°C
Steam
pre-steaming before loading/after loading full steaming
15 minutes
at 290°C; extractor closed
Core temperature after 15 min 94°C (usually classic 74°C)
20 minutes
at 210°C; extractor open
10 minutes
at 260°C; extractor open
45 minutes total
(usually classic 60 min)
Split rolls 60g
(1x15 pcs.)
Leave to stand temp.
upper heat 240°C/lower heat 230°C
Steam
carefully several times after loading
5 minutes
upper heat 260°C/lower heat 220°C; extractor open
5,5 minutes
upper heat 230°C/lower heat 220°C; extractor closed
2,5 minutes
upper heat 215°C/lower heat 220°C; extractor open
13 minutes total
Energy consumption (only baking): 480Wh
Rolls
(2x15 pcs.)
Leave to stand temp.
upper heat/lower heat 240°C
Steam
2x5 s
3 minutes
upper heat 250°C/lower heat 250°C; extractor open
5 minutes
upper heat 230°C/lower heat 230°C; extractor closed
6 minutes
upper heat 215°C/lower heat 220°C; extractor closed
14 minutes total