The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

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Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.

breadpun's picture

Deck Oven as only oven in bakery/cafe

August 19, 2014 - 2:04am -- breadpun

Hi. I'm in the process of investigating equipment for a smallish bakery cafe. Most cafe kitchens I've worked in only use stovetops and very rarely use ovens, but none of those cafes bake their own cakes and sweets. 

Are there any particular things that people have found really don't work in a deck oven, and would want a conventional/convection oven for instead? Obviously microwaves/grills/salamanders etc are separate.

LiveLoveLoaf's picture

Loading bread into the oven

August 15, 2014 - 8:53am -- LiveLoveLoaf

Hello Fresh loaf community!


I've read alot of posts but first time posting myself, I'm currently setting up a bakery and I have the majority of the gear I need however i'm struggling to get hold of one item.

A rectangle peel to load the proven dough into the oven. I have a 15 tray deck oven and would like to know if anyone knows where I can get one or even what everyone out there uses at the moment, e.g. plywood, plastic etc. (im looking for something about 18" width and between 45" and 60" depth to slide the loaves easily into my oven), 


108 breads's picture

Reusable covering for doughs

August 14, 2014 - 1:34pm -- 108 breads

With a history of covering every dough with plastic wrap, an unsustainable practice, I have mended my ways. I ordered a cover from a company that makes bee's wrap (scroll down on the linked page). The covering, basically a cloth treated with bee's wax and jojoba oil, does the same job as plastic wrap or a plastic bag, but cleans easily and - no irony here - you get to support a small business in Vermont that brings to mind a cross between a hippy house and Santa's workshop.

clearlyanidiot's picture

Artofex diving arm mixers.

August 10, 2014 - 8:38am -- clearlyanidiot

Diving arm mixers, from what I've read, tend to be slower at kneading, but don't heat dough up as much as other styles of mixers can. They also tend to come in really, really massive sizes, a small one will still have a 80kg capacity.

I've kinda got the urge to buy/build one. 


Link below is a small almost home size replica.


Someone tried building one, but posts sorta fizzled out towards the end.

Victor Mello's picture

Dutch Ovens

August 7, 2014 - 11:16am -- Victor Mello


I am based in Woking in the South East of the United Kingdom and have been benefiting from this excellent site for a while.

This is my first post.

Some of you use Dutch Ovens and I am considering buying one. I would be interested to hear your views on the best way to go.

-plain seasoned cast iron?

-enamelled cast iron?

-do you oil your dutch ovens and then coat with rice flour?

-do you use grease-proof paper inside your dutch oven?

coppermouse's picture

oven question

August 7, 2014 - 10:29am -- coppermouse

My wife has been making sourdough bread and we sell some at farmers markets etc.. She uses a normal home oven and dutch ovens. I have the opportunity to get a Duke E series convection oven very cheap. Would this be a good oven for making sourdough bread? Any tips for use vs a standard home oven? Would she still need to use the dutch oven? Thanks in advance. This is a great website

SweetMK's picture

What Speed To Knead At?? (VIDEO)

August 4, 2014 - 9:37pm -- SweetMK

We were making bread tonight, and the question came up as to what speed the dough should be kneaded at.

I had been using speed 2 with the dough hook to combine ingredients.

The GoPro was setting there, so I whipped up a short video, showing both speeds of kneading.

The dough is four pounds (I weighed it) of home ground whole wheat. (there is a little white bread flour in the mix)

My wife thinks speed 2 is too fast, but,,,hmmmmmm,,,

boxerbread's picture

Baking pan bread on a pizza stone or baking steel?

August 4, 2014 - 11:04am -- boxerbread

Hi, anybody ever try baking pan bread on a stone or steel? I want to make two types of bread during the same bake-off: hearth breads first on a baking steel, immediately followed by pan breads, but I'd rather not take the super-hot steel out for the second bake. Am I going to run into problems if I put the pans right on steel?

kah22's picture

How to fit Kenwood Splash Guard

August 2, 2014 - 2:40am -- kah22

I've just bought myself a Kenwood Chef Titanium KMC010 and am getting to know it. This is the first stand mixer I've ever had.

Anyway I'm having a little difficulty with the splash guard, I don't think I've it fitted properly. ive just had a go at making some pie dough and while pulsing the flour and sugar together some of it was escaping underneath the splash guard. when researching which to buy I can recall reading the guard can be tricky to fit. Is this the case? I'd appreciate advice as to how I might stop this before going on to mix something like iceing sugar


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