First a pic of the Emily Henry 5.5 qt oven

Now the bread itself

And a few notes

1. I used floured parchment paper to transfer the dough to the oven (as opposed to a cotton kitchen towel). No problems with sticking dough which I experience about 50% of the time using the towel.

2. Use spray oil to prevent sticking to the bottom of the dutch oven. My Staub La Cocotte did not require oiling so enamled cast iron and ceramic react differently to bread baking using a wet dough.

3. Baking bread in an Emily Henry ceramic oven required 30 minutes of covered baking and 30 minutes of uncovered baking to brown the crust and bake out the gumminess in the crumb. This was 10 minutes longer than uncovered baking in my Staub enamled cast iron oven.

4. I now make bread daily thanks to the simplicity of Lahey's long ferment no-knead bread. The house smells amazing every afternoon around 4 and the kids loveeeeee home-made bread with a little dab of real butter.

Brian

Bosch Universal Plus Mixer with slicer attachment, bread dough hook, whisk attachments.  Also includes cookie dough paddles - purchased separately. Cost to me November 2008 was $475. Was used occasionally- gently, well taken care of. Have a second mixer given me as a gift and so do not need 2 such large items in my kitchen. Would like $375- the mixer keeps selling for the same price at ecerything kitchens (where it was purchased) and other websites. Live in Berrks County PA willing to drive 50 mile radius to deliver or to Philadelphia (even further).

E-mail if you are seriously considering

Hello all!

Was wondering if baking in a toaster oven is any different from a "normal" oven - the kind that's usually wall-mounted. What is your experience?

I'm not too sure what my current wall-mounted oven is - it does have a heating element on the bottom though.

The last gas and electricity bills have been niggling at me - they were higher than usual, and since I only recently started baking I'm guessing my wasteful use of the oven is causing the bill increase. As a person who doesn't bulk-bake (we eat pretty sloooowly in this household!), I'm starting to wonder if a toaster oven is the better choice for me. I usually bake 12 muffins or a single medium loaf at a time. (Did you guess I only own 1 of each type of baking equipment? haha!)

My mom is going to purchase a half size electric convection oven.  She was strongly leaning towards the Hobart HEC20 which the best price is about $3450 shipped.  However, one of her instructors at the baking school she goes to recommended Eurofours convection ovens which are made in France and apparently quite popular in Europe.  Their comparable model is $2700 shipped and it apparently has the same type of steam technology that Blodgett calls "Hydrovection".  It also has a 3 year warranty.  It certainly SOUNDS good, but I've been unable to locate any information or reviews online comparing the Eurofours models to Blodgett or Hobart.  In fact, I've been unable to find much of anything on Eurofours, which I imagine plenty exists on French and other European sites but I'm limited to English I'm afraid.

Any advice would be MUCH appreciated especially from someone familiar with Eurofours since lots on Hobart is out there but very little on Eurofours. So right now it's between these 2. 

Hobart HEC20

Eurofours 2 Tray (from a Dutch site - they only had 4+ tray models on the English site for some reason)

I want to buy some linen and other accessories and am wondering where people buy their supplies.  Any advice on where to purchase without breaking the bank?  There don't seem to be any local supply houses in my area - west of boston.

Thanks

I've been making bread for many years, but now want to become more knowledgeable of the different parts of the process and also use fresher ingredients.

I bake once or twice a week, making dense rolls or loaves.  I want to get a flour mill to get fresh flour from wheat and rye berries.

On one side are mills like the Nutramill and Wondermill.  On the other are mills like the Wolfgang.  I'm not considering a hand mill.

Any information or suggestions would be appreciated.  Thanks!

So let's say, for an easy example, I am trying to simulate a Pullman pan with two normal-size loaf pans and a couple of binder clips.  (Don't judge me!)  Also let's say that my bread is sourdough, with 65% hydration.

What's the right amount of dough to make to fill this up?  Is there some notional finished density I should be seeing?  This never comes up (pun!) when making a baguette.

We just made a 1600+ mile move to the midwest.  I'm happier than a clam in mud with all the different locally grown organic flours, etc. but one of our biggest losses in the move was my hearthkit.  A corner chunk broke off, my DH says it's not that big but I'm wondering if it will affect the quality of my baked goods, the performance of the stone, or anything else.  Is there a way to repair it????   Should I worry about it?????

Have to say I love this website and plan to vist and participate often.  Thanks for any assistance.

Good deal, or not?

I'm planning on offering $400 for the mixer in the classified ad.  It comes with a dough hook and two 20 quart mixing bowls.

It appears to be 15-20 years old to me.

http://london.kijiji.ca/c-buy-and-sell-business-industrial-3-SPEED-MIXER-W0QQAdIdZ148670717

Afternoon everyone,

Been crawling the net looking for all the guidence I could get but thought it was about time to reach out to those with the passion in the field. I am working with a few others to get a bakery started up in our area and in turn need a good software solution. We will be doing both artisan breads as well as custom cakes.....both retail and wholesale. Our community has a nice void with regards to bakeries, we all have the passion and its a leap of faith we are willing to take.....despite being relatively green.

Would any small business sorts have any software to recommend that helps provide a good foundation?