Fellow bakers, I want to start out by saying how amazingly helpful this forum has been to my bread baking obsession :)
My question is related to the tea towels used during proofing. I see that there are bakers who never wash their proofing baskets or linens. If I'm using a colander and tea towel combo, would you recommend against my washing the tea towels?
Thanks in advance for your help!
Hi Everybody,
I've been reading everything for sometime and decided to finally join.
I'm looking for an oven to begin my own small production bakery. My idea is to buy a used double deck Blodgett and install a stone hearth and steam injector, but I'm concerned that converting this 'pizza oven' is a chincy way to roll. I want to make sure this beatiful oven can hold up to five rounds of baking each day, potentially with colder overnighted dough. I'm currently baking in a Sveba Dahlen deck that throws out a storm of steam, giving me the results I'm looking for.
