The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Adammac's picture

Deck Ovens: Old VS New

October 25, 2016 - 4:30am -- Adammac

Hi guys, Our bakery business is expanding and I'm looking to improve the bread side of the Bakery. We currently bake in a double stack of gas Blodgett zephaire convection ovens which are far from ideal for making bread. 

I am looking for information on how older deck ovens (Blodgett and Bakers Pride) compare to modern more industrial oven ( Miwe and Bongard). I am mainly wondering if the older ovens are capable of baking larger loafs as they are designed for pizza. I am buying used so am only really interested in gas ovens.

I found the following on another forum

Garlicman's picture

A proud newbie

October 24, 2016 - 3:44pm -- Garlicman

With a huge amount of effort I discovered the handbook button on the toolbar. Wow! lots of good info for beginner bread makers. I'll be damned, I spent too much money on bread books.

I needed a good bread knife and I got clever (oh, so clever) and used the search function for bread knives. Wow!  yet again everything I needed to know. 

Thanks to all, TFL made it easier to be a turkey.


Katnath's picture

The rye baker question on rye flour differences

October 23, 2016 - 11:20am -- Katnath

my first go at this fascinating book. I'm making the berlin cobbler boys - basically dinner rolls using 100% rye, in a mixture of medium rye flour and white rye flour. Unfortunately all I have is dark rye. With the sleuthing I've done and the ingredients I have at home, I chose to substitue 15% giusto ap flour in the sponge (as a sub for medium rye) and 30% ap flour as a sub for the white rye component in the final dough. Does this make sense? 

hreik's picture

How Good is Suas' book "Advanced Bread and Pastry"?

October 20, 2016 - 10:24am -- hreik

My birthday is soon and hubby asked me what I wanted.  I always try to choose something I would never get for myself b/c of cost.  I found a copy at 1/2 the sale price.  It's still expensive tho.

I have Hamelman's book which I adore.  Also have FWSY by Forkish and Tartine. I like them, but Hamelman's is my go-to book.

Will Suas' book teach me a lot?  I am only really interested in the bread section.  Thank you in advance.


Lechem's picture

On my way to Brisbane & Sydney

October 19, 2016 - 8:00am -- Lechem

Leaving in a couple of hours and will be in Brisbane from Friday 21st till Wednesday 26th then off to Sydney till the 31st. If anyone would like to meet up then please let me know. You can show me your favourite place to taste some Australian baking. We can put a face to a screen name and talk (TFL) shop. Any places you recommend? 


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