Bring the art of boulangerie home with a helping hand from the SHARP SuperSteam+ Built-In Wall Oven! If you’ve ever baked a fresh, crusty baguette, you know that iconic exterior is all thanks to the steam. With most ovens, you need to fill a baking pan with water and place it in the bottom of the oven while it preheats. The oven fills with steam and in goes your baguette dough. But Sharp’s new Superheated Steam technology is here to change all of that and make your life easier and your baking dreams achievable!
We’re excited to be partnering with Sharp® to show you just how amazing baking with the revolutionary power of steam can be. We made these French Demi Baguettes in both the Superheated Steam Countertop Oven and the SuperSteam+ Built-In Wall Oven, which combine superheated steam with traditional, radiant heat to achieve perfectly baked and delicious results. The Sharp SuperSteam+ Built-In Wall Oven is technically three ovens in one: it combines cooking with steam (212°F), superheated steam (485°F), and traditional convection, which circulates heat with fans. All three together are the ultimate baking dream team!
The wall oven has an array of settings, making it easy for you to become a home baking pro. Steam Bake Bread Mode is what you want for bakery-quality cakes, breads, and crusts. This setting is the key to those crusty French baguettes and rustic loaves, which need steam in order to create that superior crispy exterior. Steam Bake Bread Mode helps achieve that crust, only in a faster, streamlined fashion. Other helpful settings for the home baker include Steam Water Bath Mode, which makes flawless cheesecakes and baked custards, and Convection Bake Mode, which is the traditional convection oven setting.
If you’re more of a home cook rather than a home baker, the Sharp SuperSteam+ Built-In Wall Oven is an essential tool for you, too! Steam Cook Mode is great for delicate vegetables and fish. Steam Keep Warm Mode is what you want for family casseroles. Steam Refresh Mode is your best friend when it comes to reviving leftovers. SuperSteam+ Roast Mode expertly roasts whole chickens, turkeys, and pork roasts. And SuperSteam+ Grill Mode lets you cook meat, fish, and vegetables quickly without the need for a grill.
In addition to all of that, the SuperSteam+ Built-In Wall Oven is a smart oven, and you can control it with just a tap on your phone! The Sharp SuperSteam+ Oven app lets you control basic functions, like preheating, and sends you notifications when your oven is ready. The app is also full of recipes and step-by-step instructions to help you along the way.
If you cook for a smaller crowd or need a little extra help when the oven is already full, the Countertop Oven is here to meet all of your daily needs. With superheated steam, no preheating, and no defrosting, this countertop oven packs a whole lot of power and helps you save time when it comes to putting meals on the table. It’s a pizzeria-style oven and is roomy enough for a 12-inch pizza. It has five versatile cook settings, including broil/grill, bake/reheat, pizza, warm, and toast. Baking sheet dinners emerge browned and crispy, and reheating leftovers is a cinch. It also stands up to baking cakes, crusty loaves of bread like these French Demi Baguettes, and plenty of other indulgences.
French Demi Baguettes
- In the SHARP® Superheated Steam Countertop Oven
- ¾ cup (95 grams) bread flour
- ⅓ cup plus 1 tablespoon (95 grams) water, room temperature (70°F/21°C)
- ⅛ teaspoon instant yeast
- 1⅓ cups (169 grams) bread flour
- ⅓ cup plus 1 tablespoon (95 grams) cool water (60°F/16°C)
- 1¼ teaspoons (3.75 grams) kosher salt
- ¾ teaspoon (2.25 grams) instant yeast
In the SHARP® Superheated Steam Countertop Oven
For poolish: In a medium bowl, combine flour, ⅓ cup plus 1 tablespoon (95 grams) room temperature water, and yeast. Using your hand, stir until well combined and no dry spots remain, stopping to scrape sides of bowl. Cover bowl with plastic wrap; let stand at room temperature for 6 to 8 hours. (Mixture should be ripe and bubbly.)
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine poolish, flour, ⅓ cup plus 1 tablespoon (95 grams) cool water, salt, and yeast. Beat at low speed just until dough comes together, stopping to scrape sides of bowl. (Dough may still look shaggy.) Switch to dough hook attachment; beat at low speed until elastic, about 2 minutes. (Dough will not be smooth at this point.)
Spray a medium glass bowl with cooking spray. Place dough in bowl. Cover with plastic wrap and let rise in a warm, draft-free place (75°F/24°C) for 2 hours, folding gently every 30 minutes, until dough is soft and smooth. (To complete 1 folding sequence, grab underside of dough, stretch it upward, and then gently press into center of dough, repeating this motion 3 more times around bowl.) After fourth and final folding sequence, let dough stand 10 to 15 minutes.
Turn dough onto a very light floured surface; divide the dough into 3 portions (about 147 grams each). Working with one portion at a time, use your fingertips to gently press dough into a 5x2 ¾-inch rectangle that is about 1 inch thick; place dough horizontally on your counter. Take the top edge of the dough and gently stretch and fold the top third toward the center, sealing it with your thumb; take the bottom edge of the dough and gently stretch and fold over the first fold to the top of the dough and seal with your thumb. Roll dough portion over so the seam side is down. Set aside and cover with a greased sheet of plastic wrap. Repeat with the remaining two portions of dough. Let dough stand for 15 minutes after shaping.
Place crisper Broiling Pan and Crisper Tray (12½x12½-inch) over a sheet of parchment paper; spray with cooking spray.
Work with one portion at a time, keeping other portions covered. Only lightly flouring surface as needed, gently shape dough into a 6.5x2.5-inch rectangle; place the portion horizontally on the counter. Take the top edge of the dough and gently stretch and fold the top third toward the center, pressing to seal. Take the bottom edge of the dough and gently stretch and fold the bottom third of the dough to meet first fold in the center, sealing with your thumbs. Moving from left end to right end, use your right thumb to depress along the center of dough while folding dough horizontally in half along the seam; use the side of your left thumb to firmly seal edges together. Roll and shape the dough as needed into an evenly thick 11.5-inch log with tapered ends. Place baguette, seam side down, on prepared pan, covering with a sheet of greased plastic wrap. Repeat with remaining dough.
Discard plastic wrap; using a lame or a very sharp paring knife, score bread with 6 long diagonal cuts.
Leaving parchment paper behind, place tray with baguettes on upper rack of oven. Set SHARP Superheated Steam Countertop Oven (SSC0586DS) to Bake/Reheat/Select/450°F/Select/10 minutes/Start.
Bake for 10 minutes. Transfer tray to lower oven rack. Bake for 5 minutes more. Carefully push baguettes together toward center of pan, and return to upper oven rack; bake until baguettes are golden brown and crisp, 5 to 8 minutes more. Let cool completely on a wire rack before serving or storing.