Hi, we want to start doing some cookies and biscuits in our deck oven, is there any advice for oven settings in regards to temp and top and bottom heat settings? Should I bake cooler than in a convection oven?
Thanks
I've just recently started doing some baking in a professional deck oven, its a mono oven 4 years old with a steam system. I was quite excited about baking in it, as I've only every really used my old domestic gas oven at home. My basic white sourdough (800g of dough, 75% hydration, 4 hours bulk ferment, 12+ hours cold prove in banetons), is something I get consisten results with when baking at home using the dutch oven. I always get good oven spring and great looking blooms.
hi, all... i'm about to begin a new adventure. i'm a geologist by trade- worked in the environmental industry for years. but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.). a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. this post is concerend with ovens and associated equipment.
With the new AB-1616 law passed in CA. I will finally be making the tiny hop into baking commercial bread. Already have my first customer lined up, and we are designing breads she will be buy (I'm having too much fun doing that...)
Hi,
Luckily I found this oven that will not be useful for me at this point. Let me know if anybody else is interested. Asking price is $8500 only.
Regards
Has anyone used an Anvil deck oven for baking artisan bread? Can anyone give any advice about this oven?
I would like to start a small home bakery - one bake day per week, selling bread into my local neighbourhood. So I wouldn't be making enormous volumes. The advantage is that it seems to be something I could fit into my home and work off single-phase power. Any advice about this oven?
Thanks!!
Lisa
I'm baking breads in a deck oven, but for which the formula calls for a convection oven. I'm wondering if I should adjust the temperature. Does anyone know? Thanks.
I've been making baguettes in a conventional oven on a stone with good results. Recently bought a Doyon 2T deck oven. Great oven, but not a lot of information on how to achieve good results.
I started with 4, 275gram baguettes at 450 degrees. The biggest difference between my baguettes from the conventional to the deck is that the crust is a lot thinner, and doesn't last as long. Element % were set at 3-4-3 and baking times was 20 minutes. Any suggestions would be great.
Mike
Hi,
I hope these pictures came through ok.
