The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


thefollytrolley's picture

Römertopf Question

December 26, 2016 - 3:02pm -- thefollytrolley

Hey All,

Longtime visitor, first time poster. Hope I haven't missed the answer to my question elsewhere on the site.

Just received a Römertopf 111, I think it's called a Klassiker. Baked a killer loaf of sourdough and I'm energised for the next round. 

My dream is to do my final rise in the Römertopf after final shaping, then into the cold oven, baking. Does anyone have a method like this they can recommend, preferably with maximum loaf size?

Many thanks for any help!


glendough's picture

Best oven for bagels?

October 14, 2016 - 3:16pm -- glendough

Hi! Any recommendations for ovens for commercial bagels? They seem to do ok in my home convection oven at about 400 degrees. Do you think I'll be fine without a deck oven then?

If you have any other recommendation re: bagel equipment, like a kettle, please let me know!

ArieArie's picture

My Mill Rite (Retsel)

September 3, 2016 - 2:43pm -- ArieArie



I was given a used Mill Rite, and I'm not sure how old it is or what model it is. 

I wanted to buy some parts for it, but I can not find this model.  

The product on the Retsel website is 1/4HP and 40 RPM, and the one I have is a 1/2 HP and 90 RPM. 
From the pictures online they look the same..  

Any Retsel expert around who could help me shed light on this?





Paparazzi's picture

Dough Hooks (Universal?)

March 4, 2016 - 2:07pm -- Paparazzi

Hi. I have an older Kitchen Aid Pro Mixer, model # KZ2560XWW (it's not a tilt/lift head) It seems I can't find a dough hook for this model particularly so I'm wondering if there are any universals that will work?


Never mind on this one too. Apparently I was using the wrong model number and found the proper # and hook. (Idk how to delete forum posts yet or I would)

kselip's picture

Buying a Deck Oven for Small Scale Production

February 8, 2016 - 9:34pm -- kselip

Hello, I have lurked this site often until today. I'm trying to start a small scale bread business out of my house. I have worked in several bakeries but have been baking out of my home oven for some time (sadly gas). I'm thinking of upgrading to a small commercial deck oven. A real bread oven is out of my budget but a used pizza oven seems like it could work well.

Lokbot's picture

do you prefer a dry heat or moist heat proofer?

October 29, 2015 - 9:42pm -- Lokbot

 I was wondering if people prefer a moist or dry heat for their proofer.  

I made a simple proofer.  I got the idea from various forum posts.  The main reason I went this route was because I could build this out of parts that I own.  I spent 10 dollars on a 100 watt adjustable aquarium heater.

 It's a cooler with water in the bottom of it and an aquarium heater.  It has a rack about 4 inches above the water that I can put my proofables on.  I noticed that it's a pretty humid environment.  I'd guess > 80% RH.  Is this high humidity ideal for proofing?

vtsteve's picture

Has anyone seen the IGF spiral mixers on ebay?

October 15, 2015 - 7:29am -- vtsteve

The importer seems to have sold some (with motors for US electric); I hate to be the first kid on the block.  ;-)

It looks like one could buy a three-phase model, void the warranty by installing a VFD, and have a variable-speed, reversible, lift-head/removable bowl, 25 kg. spiral mixer for under $3k...


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