The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bakery rack oven

babs's picture
babs

bakery rack oven

any body heard of omega ,yart or omj  bakery oven?


http://www.alibaba.com/product-free/109468264/Baking_oven.html


if they are good quality.


im looking for bakery rack oven with steam injection.


i'll mainly  use for french stick .


any good oven?

ananda's picture
ananda

Hi Babs,


I wouldn't recommend any rack oven.  I would not want to bake baguettes without a large element of conduction.   Granted the rack oven is great for steam; but they don't bake bread the way I like; part of the death of the small-scale UK baking industry I'm afraid.


Best wishes


Andy

JNTBES's picture
JNTBES

Gas & electric ovens both bake well.


 


Rack oven vs deck, both with steam yield good bakes with a different bottom crust.  The deck, or hearth oven will have a thicker, slightly harder bottom crust than the rack oven.  Rack ovens are usually convection where deck ovens usually are not.


One isn't better than the other, but are just different.  It's usually the bakers preference as to which oven they like better.


Deck ovens often require more labor to load/unload, racks oven less.


Large scale deck oven require more labor to install.


Racks oven definately less.


 


 


 

bakewell ovens's picture
bakewell ovens

Hi Babs

 i agree it is down to personal preference and bakery experience.

but i would like to direct you to our unique rack oven that runs on wood pellet (bio mass) not only does it bake superbly but also save money as well and are very competitively priced.

email for more info

can arrange to show if required

 

regards

colin
MD

 

OregonSteve's picture
OregonSteve

Hope someone is still reading this thread...

Is it possible to get a crisp crust with a rack oven? My new employer is really wanting a quality baquette and I have been trying and trying but we have a rack oven and I can't for the life of me obtain a nice crispy crust. Looks and feels great right out of the oven, but within five minutes the crust becomes soft and leathery. I get a good crumb and color...

I'm using Shepherd's Grain low-gluten flour (11% protein), 65% hydration, with 15% levain. Baguettes are 12 oz. each,  Baking temp ~460F, 30 seconds of steam, vent after 8 minutes, total baking time 18 minutes.

Any input would be greatly appreciated.

cab's picture
cab

get that Oven temp down. Your crust is probably getting too dark too soon and not producing a strong enough bread.

try 420, same steam/vent, bake 20-22.