How I Bake In My Pico+ Bread Ovens

This year marks 1 year of owning my pico+ bread ovens and it took me quite a bit of time to troubleshoot my ovens and get my baking times and process down for certain items. I have decided to put it all into a video to help people who are struggling! Edit: while I still recommend the pico+ bread oven by Chandley, I am no longer affiliated with the US distributor in any way! The way that ISCA conducts business does not align with the core values I hold. Things found in this video: My gloves: https://tr.ee/woUlUb16Es My bread lame: https://tr.ee/gSxXQvuQyb Mini bannetons: https://amzn.to/4smg7sa Oven liner: https://amzn.to/4skunBE Artisan Bread Process: -Preheat oven to 250C top, 220C bottom -Score loaves and load oven -Insert 130ml of water into the steam chamber -Bake on 210C top, 190C bottom for 7 minutes vents closed -Open vents and bump top to 230C, bottom to 210C and bake for 15 more minutes -Rotate loaves once from front to back -Bake for another 15-22 minutes until fully golden brown Pizza: -Preheat to 250C top and bottom -Shape pizza and load oven -Drop top temp to 240C -Bake for 5 minutes Baguettes: Follow same process as artisan loaves, but it only takes 35-40 minutes for them to bake Cookies: -Preheat oven to 190C top and bottom -Bake on 190C top, 180C bottom for 15 minutes rotating once halfway through Pop-Tarts: Bake on 200C top and bottom for 20 minutes, rotating once halfway through Scones: Bake on 220C top, 210C bottom for 20-25 minutes Use a baking rack under the pan as necessary to prevent burnt bottoms Cinnamon rolls: Bake on 180C top and bottom for 35-40 minutes, using steam for 10-20 minutes of the bake English Muffins: -Preheat oven to 210C top, 250C bottom -Bake for 7-8 minutes with 75ml of water, vents closed -Flip English muffins and rotate from front to back -Bake for another 7 minutes