Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.
I’m currently using a baking stone and cloche for baking my sourdough loaves. I’d like to make some batards, but they won’t fit under my cloche (it’s strictly boules only!).
I’ve been eyeing the challenger pan, but the size and cost are making me look at alternatives. I’d like to be able to do two loaves at a time in my oven and from what I’ve read, that’s not possible with the challenger.
Hello,
I've been baking sourdough bread for a few years, I'm used to do the shaping on my Corian countertop and I was able to get a decent amount tension on the dough, enough to give me a nice oven spring.
For the longest time I had been pondering whether or not to get a maple wood kneading board to use instead of the Corian countertop. So, last month I paid $ 100 and change for one.
Going in tomorrow morning...
My question: Are granite countertops durable enough to resist scratches from my favorite 10" stainless steel drywall knife/bench scraper? If not, I have a very sturdy 9" plastic scraper.
My dad recently purchased this Hobart A-200, plugged it in and had it running, for $200. I said get it! lol it doesn’t have many attachments with it, so I’ll need to fix it up and get those. The problem I’m having is that I cannot seem to find the ML# for this thing anywhere! I’m sure I can find attachments if I look hard enough, but now I’m curious. I’ll attach pictures of the machine and the plate, it looks to me like it says 27415? Can anyone help identify this thing? It’s going to keep me up at night lol
Mini-oven fans! Walmart is blowing out their 1.1 cu ft toaster oven for $49!
https://www.walmart.com/ip/Mainstays-XL-Toaster-Oven-32L-6-Slice-Family-Size-Black-1500W/3319168997
I came across this while hunting for one that was tall inside for baking bread. Most are only 6" or so.
I wasn't expecting much, but I find it is an impressive baker.
Hi all!
I just joined, so it's good to meet everyone!
I just got this cast iron roaster:
https://www.bayouclassic.com/products/5-5-qt-oval-roaster?_pos=1&_sid=85e48f5b2&_ss=r
I'm trying to figure out what size banneton (and how much dough) I should use to nicely fill the roaster without leaving much space. It's dimensions:
12.125" long
9.25" wide
4.25" high (lid off)
7.5" high (lid on)
Hello,
Random question- but I'm terrible with mechanical engineering and wondering if anyone knows where I can find some details on how a bakery oven loading dock operates? I essentially want to break it apart into the various mechanisms and parts.
Thank you
I just found a good-size sheet of 1/8" steel in the back of the garage, and am in the process of cutting off pieces into sizes useful for my ovens, using a table saw and metal-cutting blade. It is slow going but it works. I just tested a 9"x10" piece in one of my countertop ovens and it definitely stabilizes the temps in the oven.
It has a little rust along one edge that I need to get off. Beyond that, any suggestions on prepping or seasoning the surfaces?
Hi there,
I am happy with my new convection oven. To my surprise it seems to circulate air inside the baking area. I am not sure if it recirculates air - keeping any steam in - or blows out steam. I can't tell. I mean, it blows out air, but I'm not sure if that air was cooling electronics, or baking my loaf...
At first I was disappointed by the fact that our oven isn't what I expected to be a true convection oven (without fan). But the more I dive into the "fan assistance" or "forced air technology", the more I doubt what it's doing exactly and what it does to steam..
I am looking for an easy and safe(-ish) way to modify my Baker's Pride P44S pizza oven in order to introduce steam in a controlled way.
I know some people use modified pressure cookers, but that seems a little dodgy to me, so I'm wondering if anyone ever tried integrating one of those pressured steam cleaner instead?
