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.

Bristolian Bread's picture

Rectangular Baking Cloche - size?

January 26, 2015 - 12:30pm -- Bristolian Bread

(First time poster, long time reader).  Ideas sought please for the ideal cloche...

I am talking to a local potter about making me an oval or rectangular bread cloche that would fit 850g dough weight oval loaves proved in bannetons (the bread size/shape I normally make).  

I've got a few ideas but I'd love to hear anyone's thoughts on what their ideal rectangular/oval cloche would be like?  Shape, handles, internal dimensions, materials.....whatever you think will work...


sharan_g's picture

Baking Mat

January 22, 2015 - 3:05pm -- sharan_g

My name is Sharan.  My husband and I love to cook and bake - particularly because we are both lacto-vegetarian so we also dont eat eggs. The forum is superb and rather inspiring for us as it offers such a diverse range of recipes for the keen baker. As part of our keen interest in baking, we are launching our own brand of silicone baking mats which we would love for people in the community to review and feedback.  We are offering a limited number of Baking Mats for a mere $4.97 (to cover our shipping Amazon fees).

chris d's picture

Large Proofing Box from a Broken Fridge or Freezer?

January 20, 2015 - 1:29pm -- chris d

Looked around a little here (but not a lot) and was wondering if anyone had any experience with making a proofing box out of an old refrigerator, working or broken. It seems an obvious solution to creating a large temperature-controlled environment. Much of the same stuff used to make smaller proofing boxes could be adapted to this solution. 

A working refrigerator could be outfitted with the sort of on/off thermostat that people use for brewing, and perhaps some sort of humidity control could be added?

Thanks in advance for any leads on other who have done this.

marseille's picture

Another microbakery oven question

January 16, 2015 - 11:37pm -- marseille

Hi all-

New member here, first post.  My tiny microbakery (producing levain-based breads)  is starting to grow and I am looking for a way out of my oven bottle neck.  I know some members have had luck with Cadco convection ovens and Rofco stone ovens for maximizing home production. I have a couple questions that I couldn't find answered on previous threads so I was wondering if anyone could help out:

anglo-nubian's picture

Baker's Pride Countertop Oven

January 12, 2015 - 11:52am -- anglo-nubian

I recently picked up a Baker's Pride counter-top deck oven on ebay; it's a DP-2 model and has full control over top and bottom heat, but I'm not getting satisfactory results - the heat output seems to be overwhelmingly biased towards the bottom, which means that I can really only use the oven with the bottom heat set at '1' while the top heat is set at '10' - anything else results in a burnt bottom and a pale upper crust.


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