As you know, I found a second-hand roaster oven after the holidays and tried it out by roasting a chicken. - loved it.
But will it bake bread?
I tried baking bread this morning.
- I put the sourdough into my little roasting pan, as usual
- I put the roasting pan in the electric roaster oven, on the metal rack - WITH THE OVEN STILL UNPLUGGED
- I put the lid(s) on and then plugged it in
- I set the temperature to 425F and set a timer for 55 minutes
Patiently waiting for 55 minutes and, then, it was time to check it out …
Success!! It baked the bread just fine.
Now for the taste-test.
Yesterday, the kitchen was below 60F so I wasn’t sure if the bread would even rise.
It didn’t really look good going INTO the oven, but as Elaine Boddy, of The Sourdough Whisperer, says: just keep going.
As you can see, it did rise as it baked.
I let it sit for about half and hour, to finish the cooking process, and then I cut it open.
I really like the combination of kale (and there is a lot of freeze-dried kale flakes/powder in that loaf) and the wild-garlic-infused salt. Tasty and nutritious.
How did the roaster oven do?
I’d say this is a win.
The bread cooked just the same as in my oven-oven.
The electric roaster oven will be a great option for when I have a lot of things cooking in the kitchen AND when it is summer and I want to cook outside and not heat up the house. Double Win!