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.

fupjack's picture

Basic proofing basket question

February 13, 2016 - 10:52am -- fupjack

I've seen instructions to use bannetons/brotforms, and seen people use them - but I don't know the reasoning for them.  I understand that they're for letting dough rise, but I've never seen an explanation of why you'd pick willow or linen-lined or whatever material.  They usually talk about airflow, but I though the ridges or linen were more designed to hold the flour on the sloped sides of the bowl.

Can someone with experience shed light on this for me?

(my next step is to buy some)

No Pain No Gain's picture

Large Batch Bagel Dough -- Assistent, Alpha, Hobart?

February 11, 2016 - 11:52am -- No Pain No Gain

First post on TFL.  I'm assuming enough people speak French to understand the "pain" in my username.

I am in the process of planning a small business selling bread and other baked goods at farmers markets.  Bagels are very popular here, so I am planning a production with bagels in mind. I can fit 3 dozen bagels into my 2 home ovens, so I am trying to decide what the best mixer would be for 9 pound batches of bagel dough.  

hecky's picture

Deep loaf/bread tins

February 6, 2016 - 11:37am -- hecky

This has been covered before, but sadly the information is now out of date.  I am desperate to find a deep (9cm/3.5") loaf tin.  After information gleaned from here a while ago, I did buy one from Bakery Bits, but they no longer sell it.  I really don't want to pay postage charges from the States or Australia (who DO still seem to sell deep tins). Can anyone help me, please!!

NickF's picture

The Lee Household Flour Mill dropping today: Thank You FreshLoafers

February 2, 2016 - 3:15pm -- NickF

Good Evening Freshloafers,

In the last year-plus I went from knowing absolutely nothing about Flour Milling to working with a team of copywriters, designers and web developers to build organicsbylee.com, introducing the re-designed Lee Household Flour Mill and grains to go with it.

propaganda's picture

Commerical Oven Suggestions

January 31, 2016 - 9:14am -- propaganda

I am currently a pastry chef for a pretty big name in food (meaning, corporate name) and I am considering starting a whole sale business in bread baking. A combination of rustic loaves, baguettes, pan loafs as well as rolls, buns and that's just the start. Viennoiserie and other pastries to follow. Of course, the ultimate goal would be retail or food truck, etc, etc.

littlegrasshopper's picture

help with a forced fan oven

January 25, 2016 - 3:43am -- littlegrasshopper

Hello to the fresh loaf community

I am trying to set up a small artisanal bread business.

Due to various circumstances, my oven is a gas fueled, forced fan oven. It has room for four trays of 60x40 cms. I have made some tests. Its good for pastries and crusty grissini, but my main product was supposed to be sourdough wholegrain breads and, as you can imagine, I could not get a good result with it. 

The summary is that the flavour is good, but the structure of the crumb and the crust are a mess. Almost 

HobArtist's picture

Hobart n50

January 22, 2016 - 2:38pm -- HobArtist

Good evening ladies and gentlemen.

I've recently been looking at getting a stand mixer and was very close to buying a commercial Kitchenaid mixer. Here in the UK we have a 6.9l version which sells for £600-£800 ($850-$1150) depending on the model.

Just before I pulled the trigger I decided to do a bit more research and I stumbled upon the 5 qt Hobart n50 mixer that seems to be highly regarded, but then I saw the price tag...

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