The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Oldbelle's picture

Doyon T oven repairs

September 14, 2011 - 5:39am -- Oldbelle

Hello Fellow Bakers,

We have a Doyon 3T steam injection oven, about 7 years old.  When it works, life is good.  Keep having isssues with the small breaker that controlls the lights and the steam injection.  Tried replacing heaters, breakers, etc...  our electrician is stumped, the local repair folks work on Doyon but have no idea what is causing this, even though we have recieved a bill each time they tried.  Even the Doyon guys in Canada do not know what to do.  We are willing to pay for a repair....If it is repaired.

bdamike's picture

New Doyon deck oven, need help

March 10, 2008 - 5:43am -- bdamike

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.


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