The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Ben-Dawson's picture

A place to buy and sell bread making equipment

April 17, 2013 - 10:17am -- Ben-Dawson


Just to let you know we have a special Bakery equipment page most is too heavy for the domestic kitchen however you may find some of the equipment useful.

If any one has any equipment to sell it's a classified advert site so if it's appropriate it can go on adverts from £4.50


barnowlbakery's picture

metal oven roof condensation problems

April 13, 2013 - 8:38pm -- barnowlbakery

Hey guys,
First time poster but boy have i pored over these forums during the last few months as I built an Alan Scott style WFO with a 3'x4' hearth for a small bakery my wife and I are building on Lopez Isl. Soon I'll put up a post with lots of pics and some things i learned along the way, but first a question!

smoke signals's picture
smoke signals

Hello Fresh Loaf Friends,

My name is Tara Jensen and I'm the baker/owner behind Smoke Signals. We're a micro bakery located just outside of Asheville, North Carolina specializing in honest bread and rustic pastries. All our work is done by hand we source our flour exclusively from Carolina Ground, a local mill devoted to milling grains from the Carolinas. We've been doing all our baking for our first year up & running at our town's local pizza shop. Without the generosity of this shared hearth we wouldn't be were we are today, however, our bread is gaining popularity and we need to purchase our oven to meet the demands. So, we've launched a Kickstarter. If you are unfamilliar with Kickstarter, it's a fundrasing platform whereby you make a pledge towards a monetary goal and recive various rewards and recognition. We are raising $5,000 to purchase a gently used gas, deck oven and have a number of different rewards. Give us a look and share with your baking community!

Click here to go to our Kickstarter, learn more, watch our video & share:  Smoke Signals Kickstarter

And click here for our website: Smoke Signals Website

ratatouille's picture

Cadco XAF-113 - Anybody else using it these days?

February 5, 2013 - 9:45am -- ratatouille

So after reading a review on this site from a couple years ago and seeing photos of what this oven is capable of, I think it would make the perfect secondary oven that will accomplish what we're trying to do.

Anybody else using it these days?  How has it treated you?  Has it ever been out for service?  Would you recommend getting it again?


Thanks a ton in advance,




toddvp's picture

poor spring/dry crust in restaurant oven -- ideas?

November 27, 2012 - 7:03pm -- toddvp

Hi folks! I work for a local cafe that has been shipping in expensive baguettes for their sandwiches. I made a batch of Italian rolls from BBA as a potential alternative, and have been appointed the official baker of such rolls from now on (hooray!). However, I'm having some predictable challenges with their ovens, since they're not designed for bread baking.

kathunter's picture

Bread Machine Bread Bakes Flat in the Oven

September 15, 2012 - 6:33pm -- kathunter

Hello Fellow Bread Bakers,

I just baked a loaf of part wheat part white bread using my bread machine to do the mixing and kneading. Then I took the dough out, punched down the air on a lightly floured board, then placed the shaped dough in a loaf pan to rise. It looked beautiful after about 30 minutes. But as soon as I removed the lightweight towel, the dough sank and did not rise again when I placed it in the oven to bake. What do I need to do differently?

Thanks a bunch,


El Fante's picture

Can I achieve quality bread from a Blodgett Pizza Oven?

August 25, 2012 - 5:48pm -- El Fante

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.

loydb's picture

The oven that was in our new house was pretty much the cheapest exposed-element electric that they could find when they did the kitchen remodel pre-sale. We replaced it with a Frigidaire FPEF3081MF, from their 'professional' range. It's my first glass-topped unit, and my first convection oven (sadly, no steam). While I still can't find the (in a box somewhere) stuff I need for breadmaking, I used it last night to roast some potatoes and carrots and a pork tenderloin. 

I am now in love with convection. I wish I'd gotten some picture (camera -- in a box somewhere).  These were - by far - the best roasts I've ever produced. The potatoes were well-browned and slightly crunchy on the outside. The carrots were sweet and caramalized. The roast had a perfect crust.

I don't know how much use it will be for bread, but I'm in love with the feature so far...




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