The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Biffbread's picture

Can the Zojirushi bread pan handle being put into an oven?

July 29, 2012 - 1:00am -- Biffbread

So I have a really nice Zojirushi breadmachine with duel kneading paddles,but I know that nothing beats an oven; so I was wondering if I could take the breadmachine pan right of the breadmachine and into the oven. Can the breadmachine pan handle 550 degrees ?

CleveBake's picture

Good Oven for 1000 Daily Loaves

June 20, 2012 - 7:51pm -- CleveBake

I am a part of an operation hoping to start up a bakery in Cleveland. Having done our preliminary research on equipment, the area, etc. we have begun choosing what machinery we'll be using. I was wondering if the fine people here would be able to answer a few questions I have about baking equipment:

1) What oven(s) would recommend for a bakery hoping to produce roughly 1000 loaves a day?

2) Would it be better to get one large oven/mixer etc. or multiple smaller ones? 

Please add any other advice you think may be of use. 


jarkkolaine's picture

Every year, in the beginning of summer, my three brothers and I gather for a weekend at our parents' summer cottage to eat, relax, and create something together. As we all love to create things and try out new ideas, we usually end up creating something out of the ordinary.

This year, I suggested creating an oven using materials found in the nature and bake some bread in the oven. Although I have been reading The Bread Builders by Alan Scott and Dan Wing, I can't say I know much about ovens. Just that we need to collect heat in it and then try to keep that heat as well as the steam from the breads inside. That didn't stop us.

We dug a hole in the ground (had to stop when it started filling with water—we were too close to the lake). Then, we used small rocks  to build a small oven inside. Then we heated the oven.

As we were ready to put the bread in, we realized we hadn't planned for an oven door. There was an old wheelbarrow standing next to our oven, so we put it on top of the oven door to keep the heat inside. Not the best of choices, but it does look fun in the photo!

The first version lead to a loaf of bread that baked a bit unevenly, but rose nonetheless and tasted very good. 

I wasn't very happy with the big holes in the crumb, but I suspect this didn't have anything to do with the oven but rather the fact that I was a bit sloppy with the dough as most of my attention was in creating the oven. My 

Last weekend, we went back to the summer cottage, this time taking all of our families with us.

My son, Oiva, was excited about the oven and wanted to bake some bread in the oven, so we heated it up again. But before that, we did some improvements based on the previous weekend's results: we added another big rock on top of the oven to distribute more heat on every side of the bread being baked and changed the structure to be more oven-like with a door and all. After three loads of wood, we baked the first loaf.

This time, the results were very good, and the loaf of bread disappeared from the kitchen table in less than five minutes! The oven was really hot at the beginning, as you can see from the bottom of the loaf.

Right after taking the loaf out of the oven, I put in another. The heat left in the oven wasn't very strong, but after baking the second loaf for about two hours, out came a loaf that was well worth the effort. It didn't have much crust and it didn't rise quite as much as the first loaf, but tasted good, and everyone liked it too.

What more can a baker ask for? ...except, maybe, a real masonry oven...

Calantha's picture

Artisanal Bread in a Rational Combination Oven

April 17, 2012 - 6:20am -- Calantha

Hello everyone,

I was wondering if anyone had any experience baking artisanal bread (read: sourdough, hearth-type breads) in a Rational Combination oven (e.g.  If you have, I would love to hear about your experience and any tips and tricks you have for monitoring humidity and ensuring that crisp, thick outter crust.



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.

sparcplug's picture

Seeking feedback/advice about Bertazzoni gas oven

January 17, 2012 - 12:27am -- sparcplug

New here, have been browsing and have not found anything about a Bertazzoni Oven using the search. 

Recently my home oven died, and it is such a bad oven that I'm looking to upgrade rather than repair.

Does anyone have experience, advice, words of wisdom regarding the Bertazzoni Professional Series  X304GGVX  (30 inch, 4-burner, Gas Range)?   Especially in regards to baking bread?  I bake mostly 100% whole grain/fresh ground flour/rye or ww - so 'dense by design' bread

pigskins's picture

Samsung electric oven - convection setting

January 9, 2012 - 1:02pm -- pigskins

Hi all, brand new here and can't wait to explore. Been getting into breadmaking and really enjoy it. My question is about my oven. It's a Samsung electric oven, a couple years old. It has a convection setting that the manual says is best for baking. However, when I set the oven temp for convection, it automatically drops is by 25 degrees. The manual says it does this on purpose for convection baking. So my simple question is, do I trust the manual or should I increase my baking temp by 25 degrees so the oven temp matches the temp the recipe calls for?

Thank you!!


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