The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Doyon deck oven, need help

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bdamike's picture
bdamike

New Doyon deck oven, need help

I've been making baguettes in a conventional oven on a stone with good results. Recently bought a Doyon 2T deck oven. Great oven, but not a lot of information on how to achieve good results. 

I started with 4, 275gram baguettes at 450 degrees. The biggest difference between my baguettes from the conventional to the deck is that the crust is a lot thinner, and doesn't last as long. Element % were set at 3-4-3 and baking times was 20 minutes.  Any suggestions would be great.


Mike

breadawe's picture
breadawe

Congratulations bdamike.....Looks like you have a great oven.  I am not able to help you with your question however am very interested, as time goes on, in your experience with this oven,   I am in the market for a commercial type oven.  I would like a natural gas oven however looking at the Doyon web page they only have electric.  Am interested in what you needed to do to have electricity provided for this unit.  

bdamike's picture
bdamike

Thanks. The doyon is a serious oven!! Had a tough time getting it into my house. The 2T weighs around 1000 pounds!! Good thing it has big industrial casters. If you buy a new oven from Doyon, you can specify that it is single phase electrical (most homes). But you will still have to have an electrician & electric company provide your house with a 200 amp dedicated service, as these ovens draw 40 amps each!! We'll see what the energy consuption is over time.

 

Mike 

drmillsjr's picture
drmillsjr

If you don't mind me asking, where did you buy the Doyon and what did it cost?

Thanks,

drmillsjr

mcs's picture
mcs

Mike,
First off, you probably already have the info from
http://www.doyon.qc.ca/html/en/products/bakery_ovens/stone_deck_ovens/2t.php
Secondly, I don't have a doyon oven, but have done a decent amount of baking with deck ovens. From my experience, they are the best commercial type for breads and each one has its own idiosyncracies. If your crust is too thin and it doesn't last (these two go together), then this probably means your temperature is too high. I'm guessing you took your bread out because it looked good or the crust was hard, but the inside wasn't quite done. Try lowering the temperature and cooking it for longer. A good deck oven like yours at 400 might heat the same as a conventional oven at 450. It'll take experimentation, but once you figure out the right combination, it'll be very consistent, and you can cook by 'how it looks'.
I have a Doyon sheeter that came with a 30 page owners manual with no 'user instructions'. Generally, the more commercial you go, the more they expect you to know how to use it.

-Mark

http://thebackhomebakery.com

bdamike's picture
bdamike

Thanks, I'll give it a try. Trial and error, mostly error!!

 

nbicomputers's picture
nbicomputers

your electric company must have wet their pants.   as your baking they're planing a long vacation to some far away place paid for by your new oven 

Actualy i would like to know how much your energy bill goes up this thing looks like con ed would have to kick in the reserve generator.  

i would loVe to have one of thouse but i would have to move to get it my NY appartment wireing could never handle that !!!

happy baking :)

Ricko's picture
Ricko

Hello Mike,


Seeing that you've had about a year to play with your new oven, I was wondering if you could give us an update on how your doing with it? Please let us know how your electric bill has faired also. I can only dream about owning an oven like that at the moment. Perhaps I can talk the wife into letting me get one and I could start selling bread at the local farmers market. Due to being unemployed after having my job "outsourced" to India (thanks Jeff Immult at GE), i don't think a new oven is to be seen anywhere in the near future! Then again if I can keep the wife working......