The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Iconoclast's picture

Using Macadams Five-Deck Ovens (Problems--Solutions??)

January 17, 2013 - 6:04pm -- Iconoclast


I've just started using a Macadams five-deck oven in my new job. I'm pretty sure the oven is being completely underused by the last batch of bakers and would like to know if anyone has a primer on how these ovens work (or a manual!). There is only one temperature read-out, steam for each of the five decks and some kind of vent above the first deck for each of the five decks. I'm interested in differences between decks in temperature, what the vents are for, specific peculiarities for these kinds of deck ovens versus other types of ovens, etc.


giyad's picture

What happens if I increase the heat required in my recipe for baking?

November 6, 2012 - 12:52pm -- giyad

So I noticed something recently, when making pizza at least, the commercial ovens go to a much higher temperature than conventional home ovens.  That being said, I also understand that in restaurants they do use their ovens at the highest temperature, and this greatly decreases baking time.  So, does this work for any bread?  Can you always just increase the heat to the max and expect shorter baking times or does this effect the result?

Andeee's picture

Heat from below, above or both?

March 22, 2012 - 4:45am -- Andeee

Hi everyone!

First I'd like to say that I've been reading this site for a while now, and it has given me masses of useful info. Thanks!

One thing I've not been able to find information on, however, it the direction of heat. My old oven was basically a big grill, having only a top element. I now have a new oven that has both, and I have been using the lower element only. In the manual it lists using both the upper and lower element as "static heat", and brick ovens, while primarily heated from below, reflect heat from all directions.

MNBäcker's picture

Best way to bake and steam with a Fibrament stone...?

February 13, 2011 - 9:30am -- MNBäcker

A couple of questions:

I have a Fibrament stone in my oven that maybe leaves an inch or inch and a half around the edges from the oven wall. I always use convection heat, since I thought it might be best to move the hot air around in the oven, but now I wonder if that's still a good idea, with the airflow severely restricted by the stone? I have also noticed a couple of hot spots in the back center of the oven, close to the spot where the convection fan is located.

nicolesue's picture

Baking Stone - How to Transfer?

May 19, 2010 - 12:14am -- nicolesue


I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.

At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.

KansasGirlStuckInMaryland's picture

A lurker coming out of the shadows

July 9, 2008 - 1:34pm -- KansasGirlStuck...

Well, as my account name states I am a Kansas girl stuck in Maryland.  Even though I have now officially lived in Maryland (Ellicott City to be exact) longer than I lived in Kansas (Topeka)(I moved right after college graduation) I will ALWAYS consider myself a Kansan (sorry you Marylanders).

nosabe332's picture

Oven in an Oven, what about shrinking your Oven?

May 23, 2008 - 3:27pm -- nosabe332


So i was mulling over baking techniques and adding a few things together. Namely:

- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.

- heating a small space is cheaper and quicker than heating a large space.

- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.

bakebakebake's picture

oven temps?

April 15, 2008 - 9:10pm -- bakebakebake

Hi again,
I posted a couple days ago when I was having trouble getting my 1st seed culture to come together.. Well, I finally got it to hold its rise and made the barm (starter- I'm using BBA). Today I took it out of the fridge and made a loaf.. It turned out very, very dense and never did get to 205 degrees.. in fact the crust is almost impossible up cut through without a chisel and the very middle is pretty raw..

rebecca77's picture

summer baking

June 22, 2007 - 7:00am -- rebecca77

Hi. I've been lurking for a month or so (and baking for about a year)--what a wonderful community!  I'm excited that I'm going to have significant time this summer to spend baking, and I was wondering if any of you had some advice.  My apartment doesn't have air conditioning, so it is often upwards of 85 F.  I don't mind baking in the heat, but I’d like to figure out how to compensate for such warm ambient conditions.

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