Doyon Jet Air Gas Convection Oven
My husband and I are considering purchasing a used Doyon JA12SL gas oven for a small bakery we are planning to open. We are both professional pastry chefs, but have limited bread baking experience. We would really love to offer a limited selection of breads at our bakery, but don't think we'll be able to afford deck ovens.
My main question is: can good quality, crusty bread (baguettes, ciabatta, sourdough loaves) be made in a Doyon convection oven? Would we need to use stones? The particular oven we are considering buying is gas, single phase. Is electric more ideal?
I would really love to hear anyone's experience with Doyon ovens (not deck). I've only ever used Vulcans and Blodgetts.