June 10, 2014 - 9:23pm
Any advice from Moffat Turbofan owners?
Hello all....
Well, today was a big day. My long awaited Moffat turbofan and proofer just arrived at my house (E32D5/P8M). Unfortunately, my kitchen remodel is lagging so I do not have the electricity, water or even the floor ready for it.
This means I have a little time on my hands before I get to fire that new baby up -- very frustrating!
I know that the turbofan is used by a number of forum members here. While I wait to use my new oven, i was hoping to get some advice from current members on how to best take advantage of it for bread baking.
Any tips on fan speed, steam injection, rack configuration or anything else that might help get me started?
Thanks!
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Hello again....
Well, yesterday I made my first attempt to bake bread using my new oven/proofer.
So far, I think the oven works well. I'll post more about this once I have experimented with it more.
My issue at this point is the proofer (Moffat P8M). I followed the instructions in the manual, but found that it got far too hot (over 120 degrees F) (and wet). My dough quickly over-proofed and my first bread baking test was unsatisfying.
Before I assume I have a faulty proofer, I want to rule out ignorance on my part.
Does anyone else have experience with a Moffat P8M (or P12)?
Ok, so... oven... it is so.. SO... much better than I even hoped. That oven is a dream. Easy to control... a pleasure to use... and it bakes so very evenly! As a test, I loaded it full with full sheet pans full of cookies. All of them cooked evenly with no hotspots. No rotating pans.. nothing. It is also great to look at... it was designed to be appropriate for customers to see, and it is. The lights do a great job of illuminating the interior and the big window is right at eye height.
Regarding the proofer... yes you can control both the tempurature and humidity. I have had a hard time getting used to it, but I think I finally have the knack.
I've been wanting to try croissants in it. If I get a chance to try, I'll post the results. In the meantime, here is a pic of the proofer in action.
10606144_541500089141_5510712559723852156_n.jpg
and the oven...
hi there,
I'm considering buying this oven. Can you pls help me with some questions, since there's not a lot of reviews and answers for it.
Does work with tiles to simulate a deck oven? Can I load all the trays at the same time and still have a great bake?
thank beforehand for your help :)
Sure... happy to answer questions. It does work with tiles. The oven I purchased came with 5 racks. You can place tiles on the these. I only use three racks, placing them on the bottom, middle and top racks. This given me three decks with 6 inches of space on the bottom and middle and 4 inches at the top.
My usual bake is 4 bâtards on the bottom and middle racks (8 total), then I will bake baguettes or some other low-profile loaves on the top.
The bake is absolutely wonderful... the steam injectioin is a dream. The convection is very even.
Thank you for your help!
I did get the oven and I’m loving it =)
very easy to use. I’m still experimenting with quantity of breads, but the oven is fantastic.
thank you again =)))
Hi HappyBreadHouse. I saw this post and I was wondering if you could give me some advice. I got a Turbofan E32D5 and it works beautifully for bread baking in a Dutch Oven (or any other type of baking). I decided to take it a notch up and try baking on a stone since the E32D5 has steam injection. I got pizza stone tiles (~1/2") and put them on the middle rack and for testing out, I baked one bread to test it out with 3 x water injections in the beginning, several ice cubes on the tile, with the fan on at 450F, after 20 min took it down to 425F. It was a complete bust. The bread was lopsided (see picture) - it had a huge air hole under the crust and the top of the bread was very dry and almost burnt. The bottom part of the bread was very dense. (I am assuming the crust got hard too quickly and the steam could not escape...) I baked two other loaves from the same dough (one in a hot DO and one in a cold DO = both turned out just fine.) So, I know the dough was ok. Can you please share your method of baking with the Moffat (fan on or off - type of tile, temp, steam, etc.? I greatly appreciate it. Thank you. Silvia
Hi Silvia...
I think you can get great results with less effort.... You can ditch the dutch ovens, ice-cubes, added water, etc. The steam injection will do the job nicely on its own.
Here is what I do...
Following this approach, I crank out around 10 loaves every Sunday -- all of which look very much like your "nice" loaves in your picture.
Give it a shot and let me know how it goes....
Hi HappyBreadHouse!
Thank you so very much for your reply. Exactly the advice I was looking for. I will give this a try and let you know how it goes. Again, thank you. Off buying a pizza peel. :)
Beautiful picture btw.
Hi HappyBreadHouse.
Success: Can you guess which one is baked in the DO and which one on the stone? Please hover over the picture. Same dough, same weight. Followed your instructions with one change: first 20 min 415F with 5 steam injections, then turned it down to 405F for 15mi no steam. (I assumed if I do 35 min with 5 steam injections, the steam injections would spread out over the 35 min. Is that correct? I wanted the last 15 min without steam so to harden the crust.) The stone-baked loaf was still a tad lopsided (the picture did not capture it well.) But I am off to a great start with baking on a stone with the Moffat. So grateful for your advice. Thank you! Silvia
a few questions, just out of curiosity.
In your convection oven, does the air always move in the same direction? (some commercial ovens have alternating air flow directions to even things out.)
If it's always in the same direction,can you tell which direction it is?
If you can tell, was the "less expanded (less risen)" side of the loaf facing towards where the air is blowing from?
Hi Idavindy,
The Moffat E32D5 has 5 racks and the hot air is blown in from the right to the left side just above each rack - always in one direction. (no other options) The less risen side of the boule is on the left side - away from the blowing air. See the picture below. (you can see the air vent in the upper right corner and the slightly uneven baked bread in the front. Hope this helps. Best, Silvia
Hi Silvia... I advise keeping the steam going the whole time. I the number (1-5) indicates how humid the over will be over the baking cycle. 5 indicates maximum steam.
Let it enjoy the steam the whole time... you'll lke the results, I'm sure. That's what I do anyway.
Hi HappyBreadHosue.
Thank you. I will try this on my next week's bake. Have a great weekend. - Silvia
Hello,
I bought recently Turbofan 32max (good deal) and began experimenting. I had the same issue, blowouts. I am going to try your way, with lower temperature but I only have a button for steam, no settings and I can't lower the fan speed. Would you advice men howling i should keep the steam on? I can't do anything about the fan.
Thank you very much
Hello,
so... The crust definitely improved. The colour is much better and loafs did not burst out or any balloons shapes but they are flatter. I was pressing steam button for 20 minutes but my scoring just sealed and no oven spring happened.
Any advice? I just started another batch to do another experiment
Thank you
Hi Lenka,
Your Turbofan seems to be different than mine. Mine has an intermittent steam and a low fan setting. What really helped my baking was HappyBreadHouse's suggestions of lowering the temp to 410F after preheating the stone at 450F and setting the fan to low. I now also add a pan of water on the bottom of the oven, even though my oven has steam injection. The steams seems to escape too quickly. The additional steam does help not to seal the crust to quickly and therefore I get better oven spring. See my latest bake.
Best of luck, Silvia
Hi @lenka, were you able to get a nice loaf from your oven?
I just got a Moffat e32ms and I'm looking to buy a stone for it, I don't know if I should go with a full 18 x24 stone or smaller.
By the way, my oven only has one steam button, I'm wondering what you did and for how long did you press it.
Hi,
I just received my long awaiting Turbofan E32D4 and P8M
I needed advice on the kind of water connection that this oven and proofer requires. In the manual it gives all the specs about what kind of water it needs, but I am not sure which kind of water purifier I will need to use. We have an option of a normal filtered water purifier and RO water purifier here in India.
Would you be kind enough to leave a suggestion on this )
Thank you
P.S. - I just realised that you purchased Turbofan 4 years ago, how is it running ? Does it still perform the way you mentioned ?
Do you have this installed in a commercial or home kitchen? I’m looking at purchasing this brand, but I have a home based business. If yours is installed in your home, how do you handle the heat evacuation?
Hi, I have my Moffat installed in the garage. (in the place where the washer and dryer used to be.) No issues with heat but folks stopping by commenting on the wonderful smells that come out of my garage. :) I love this oven.
This post is SUPER helpful to me today. I am on the verge of expanding my current business into a larger space, searching for the perfect oven to help me leap into bread production and voila! Here you all are with all of your hard-earned knowledge. Thank you.
On the whole, would you recommend this oven for artisanal breads? I bake a great sourdough, and would like to expand into baguettes as well. I need an oven with steam with a small footprint and the Moffat G32D5 seems to fit the bill...everyone feeling happy about this oven?
Thanks in advance for your wisdom and guidance!
Hi Piechick, Your question might be answered by now. I am just a home baker and bake all kinds of baked goods and dinner food in the Moffat E32D5. For bread baking, you will have to outfit the oven with baking stones or tiles to mimic a good baking environment. If you exclusively bake bread, I would suggest looking on the Fresh Loaf site for Rofco oven postings. I see quite favorable postings for this oven from artisan bread bakers.
Best, Silvia
Can you tell me more about the steam Injection? Does the oven inject steam for several minutes straight in the beginning?
I have a Moffat as well, but I got it used and I don't have the manual. It is not digital. There is a button for steam injection, but it only releases steam while the button is being pushed. I have been using it for a few months, and the bread most often tastes and looks wonderful. I just think I'm not getting as much oven spring as I should.
Thank you!
Hi Sour'd,
I have a Moffat Turbofan E32D5. I can set the steam injection level. The range is from 1-5 injections and it injects the steam automatically. I would need to time it to determine the interval of injection the steam. Haven't done that. But I also add a pan with water on the bottom. I noticed that the steam is not enough and the crust sets to fast. The additional steam helps to delay the crusting over and the oven spring is improved. Hope that helps a bit.
Best, Silvia
I'm cooking bread at my kitchen OVEN and my wife is about to kill me, I'm looking to get a TurboFan E32MS to start producing more loaves quickly. I do use DO and also using the regular pans with manual steam injection :p
questions for you, did you installed a vent hood over your oven?
Are you using in your kitchen, garage or basement?
Thank you
Hi did you still monitor this site? I realize your original post is 7 years but I bought the P8M and its far too hot to proof in. Did you have that problem? How did you overcome? I can’t get it below 85F even though the dial goes to 65F