The Simply Bread Oven is designed to give bakers full control over their baking environment, allowing for precise temperature adjustments across multiple decks. Understanding how to adjust deck settings effectively can help you fine-tune your bake for optimal crust development, crumb structure, and consistency. Whether baking high-hydration sourdough or enriched dough, mastering deck settings is key to achieving professional results.
The Simply Bread Oven treats each deck as an independent baking environment, meaning adjustments can be made to fine-tune heat distribution. When you set the oven to a particular temperature, each deck individually aims for that setting. However, if one deck is baking too fast or slow, you can use the set point adjustments to balance heat distribution.
Each deck has three heating elements above it, but there is also a fourth heating element below the bottom stone that requires separate control. This bottom heating element is crucial because it is sandwiched between the stone and the oven floor, causing heat to radiate back up and making the bottom stone naturally hotter. To prevent excessive heat buildup, the Bottom Stone % setting allows you to adjust how long this element runs relative to the others.
For example, if the Bottom Stone % is set to 75% (the factory setting), the bottom heating element will run only 75% of the time that the upper elements do, helping to balance the heat and prevent burning on the bottom of your loaves. Adjusting this percentage lets bakers fine-tune their bottom crust development without affecting the overall deck temperatures.
For example, when you set the oven to 500°F, each deck is programmed to target that temperature. If you adjust Deck 1 to -8%, that means it will bake at 8% lower than the set temperature. In this case, Deck 1 will be aiming for 460°F (500°F - 8% of 500°F). Understanding this calculation helps bakers fine-tune their deck temperatures for consistent and predictable results. Conversely, if Deck 2 is adjusted to +5%, it will bake at 525°F (500°F + 5% of 500°F).
It’s important to note that the percentage adjustment is always relative to the set temperature. A deck adjusted to -8% will always bake at 8% lower than the given temperature, so if you lower the main oven setting, each deck’s adjusted temperature will shift accordingly. This is why small, incremental changes are best when fine-tuning your bake.
If the top deck is running too hot, reducing its set point ensures a more even bake. Similarly, if the bottom deck isn't generating enough heat, increasing its set point ensures a more balanced baking environment. Understanding how these adjustments impact your results will help maintain consistency across different dough types and bake loads.
To adjust the deck settings, navigate to the oven settings menu. Each deck has independent controls for temperature and heating distribution. You can increase or decrease the heat to optimize your bake based on dough type and oven behavior. Please see detailed instructions here.
Deck setting adjustments can directly impact the baking performance of your oven. If one area of the oven is baking faster than another, heat adjustments can balance the bake. Lowering or raising deck temperatures can affect crust development, internal crumb structure, and oven spring.
If you're still experiencing issues after adjusting your deck settings, feel free to text or call our support team for additional assistance. We’re here to help troubleshoot and ensure you get the best possible performance from your Simply Bread Oven.
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