Mastering the Convection Steam Oven

HEARTY OAT BREAD
This is our favorite everyday bread, whether you need sandwiches for school lunches
or a loaf to accompany your beef stew or white chicken chili. But be patient: you’ll
have to let it proof four times to achieve the very best flavor and texture.
PREPARATION METHOD
1. Place milk, water, and oats into the bowl of a stand mixer. Whisk together and let sit until
oats soften, about 10 minutes. 2. In a medium bowl, add the salt, ours, and yeast and whisk
to combine. 3. Pour the our mixture into the bowl of the stand mixer. 4. Using the dough
hook on medium low speed, knead the dough for 5-7 minutes. 5. Place the dough into a
greased or sprayed container and allow to proof for 45 minutes. 6. After 45 minutes, gently
stretch and fold the dough in half, then in half again. Place the dough back into the container
and allow to proof for an additional 45 minutes. 7. Repeat the folding process. 8. Place the
dough back into the container and allow to proof for 1 hour. 9. Gently cut the dough in half and
shape into ovals. 10. Place the dough onto the solid pan lined with parchment. Cover loosely
with a tea towel and allow the dough to rise for 15 minutes. 11. Score the dough lightly with a
serrated knife. Place the pan into a cold oven. Select the Auto Steam Bake Mode – Bread set
to 375°F and bake for 30 minutes.
MAKES RACK POSITION COOK TIME
2 LOAVES
2 25-30 MINUTES
INGREDIENTS
2¾ cups all-purpose flour
1 cup whole wheat flour
¾ cup rolled oats
1¼ cups water
¼ cup milk
1
1
⁄2 teaspoons honey
3 tablespoons oil
1 teaspoon yeast
1 tablespoon kosher salt
BLITZ
1
2
⁄3 cups flour
1 cup butter
1 teaspoon kosher salt
1½ cups water
CHERRY ALMOND FILLING
1
⁄2 cup almond paste
1
⁄4 cup cherry pie filling
STRAWBERRY CREAM CHEESE
1
⁄2 cup cream cheese
1
⁄4 cup strawberry jam
INGREDIENTS
MAKES RACK POSITION COOK TIME
1 KRINGLE
2 20-25 MINUTES
PREPARATION METHOD
1. In a medium bowl, whisk together the salt and
our. 2. Cut butter into ¼ inch cubes. 3. Gently
rub the butter into the our until crumbly and
there are large and small chunks. 4. Add the
water and gently knead until well incorporated.
5. Flatten the dough into a rectangle, cover
with plastic wrap and place in the refrigerator
for 30 minutes. 6. Fold dough into thirds and
roll at. 7. Turn the dough 90 degrees and
fold in thirds again. 8. Cover with plastic wrap
and place in the refrigerator for 30 minutes.
9. Remove from fridge and fold into thirds one
last time, making a total of 3 turns. 10.Roll out
the dough to about
1
⁄8 inch thick. 11. Lay lling
on the middle third of the dough rectangle,
fold one side over the middle, brush with egg
wash, and fold the next side. 12. Place the
dough onto the solid pan lined with parchment
paper. 13. Place the pan into a cold oven.
Select the Auto Steam Bake Mode – Puff
Pastry set to 375°F and bake for 30 minutes.
BLITZ PUFF KRINGLE
Wisconsin is kringle country, and we’ve never found an oven that makes moister, flakier,
more delicious kringle than the Wolf convection steam oven. This recipe is a sure way to
delight your co-workers or child’s classmates.
MORE
>
AUTO STEAM BAKE MODE
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