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.

MichaelLily's picture

Rotoflex steaming question

August 30, 2015 - 8:10pm -- MichaelLily

I've been baking out of a Rotoflex deck oven the last few months: it is a 4 tiered deck oven with steel decks.  The top gets too hot and the bottom doesn't get good top heat, so I've been cooking on the middle two levels.  I had been using a garden sprayer to steam the loaves, and got acceptable results.  However, I had to leave the door open a lot and be pretty active during the cooking period.  I recently rigged a mister inside the oven.

fupjack's picture

Darkening pans

August 23, 2015 - 7:13pm -- fupjack

When I travel up on a vacation to Canada, I make butter tarts.  The crust turns out fantastic.  I come back to the U.S., and I can't duplicate it.


The only variable that I can figure out is the color of the muffin pans.  The ones up north are much darker.  (Or it's some ineffable aspect of cooking butter tarts in Canada.)  Barring establishment of a Canadian Embassy in my kitchen, is there a way to darken pans?

Natyam's picture

New WFO: Il Fornino

August 20, 2015 - 6:46pm -- Natyam

Aloha Bakers, 

A new Il Fornino WFO has just arrived for my baking and I am firing it up tomorrow for test runs. I have learned a great deal from TFL about the subject and look forward to asking everyone about this new oven's issues and wonders in the days and weeks ahead. 


Right now my game plan is to get used to making fires, checking temps and understanding what the cooling rate is and how i can force cool if i need to. The first test dough is going to be focaccia and then ciabatta. 


kevinbrode's picture

Mods on a Blodgett?

August 20, 2015 - 6:32pm -- kevinbrode

Hi All,

Just picked-up a used Blodgett 951, and have seen some references to possible "mods" to this deck oven.  I'm assuming the mods are for stones on side/top, thermostat tweaks, etc...  Anyone out there using a Blodgett that they have modified?  If so, why?...and what have you gained?

Thanks in advance for any ideas.


Standing Stone Breads


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