Oven for 4 loaves (stone is a must?)
I am baking about 25 loaves a week with using a lot of info I learned from you guys.
I am baking it two loaves a time in a home oven a few days a week.
After 18 months of selling these loaves I am going to buy an industrial mixer (10L) and thinking of an oven.
I was always sure that an oven with a stone is a must but then I saw the guy from SCRATCHBread using an oven without a stone baking artisan breads with two decks (levels, floors).
Do you have a reccomendation for a good oven (not very big - should still be in my home)?
Any ideas are greatly appreciated.
David Zonsheine Tel Aviv