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Croissant in Deck oven
Hi there, I don’t have a conventional oven, only a deck oven that I mostly use for bread. It’s a bit old and doesn’t have humidity control. What’s the ideal top/bottom temperature for the croissant? any tips? Also, should I keep a bowl of water in the oven while baking? Thanks
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Scoolinary Team
Hi Elvis.
Welcome to the Scoolinary community!
Since your deck oven doesn’t have humidity control, here are some adjustments you can make to bake croissants optimally.
Deck Oven Temperature:
Heat distribution in this type of oven is not as uniform as in conventional ovens. The ideal settings are:
Hearth (bottom) temperature: 180-190°C
Ceiling (top) temperature: 160-170°C
If you notice that the base browns too quickly, you can lower the bottom temperature by 10-15°C or place an extra tray at the bottom of the oven to diffuse the direct heat.
Tips to Improve Humidity and Baking:
1. Initial steam: Since your oven doesn’t have humidity control, you can manually add steam to help with croissant development. Place a container with hot water in the oven during the first 5-7 minutes of baking. You can also spray water on the oven walls just before placing the croissants inside.
2. Avoid opening the oven too early: If you open the oven before the first 10-12 minutes, the croissants may collapse.
3. Check the base: If the bottom browns too much, place a perforated tray under the croissants’ baking tray to reduce direct heat impact.
4. Heat distribution: If your oven has hot spots, rotate the trays halfway through baking to ensure even cooking.
We recommend testing a small batch first before baking all the croissants and adjusting the temperature if needed.
We hope this information is helpful.
Best regards!
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