The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Deck size for small commercial WFO

tn gabe's picture
tn gabe

Deck size for small commercial WFO

If I have been baking on 4 seperate 1' x 1.5' "decks" (quarry tiles on shelves in home ovens) for a total of 6 square feet. I can bake a total of 8 boules scaled to 665g, although i do have problems with them running together occasionally.

Ideally, I'd like to be able to bake 24 of these at a time, rather than 8, thereby allowing me to occasionally sleep during market season. I think 24 loaves (about 16kg) is inline with my 30 qt mixers capacity, i've done at least 13kg in there.

Anywho, wondering if 20 square feet (4' x 5') is going to be the size I need. 3x the square footage I have now+a little extra. Is this too big or about right?

ClimbHi's picture
ClimbHi

It's tough to tell from your description if you have extra room on your current tiles or not, but it'll depend on the size of your boules. A WFO works best for bread if the oven is pretty close to filled to capacity -- steam issues and all that. So, to determine the perfect size for 24 loaves, just spread out 24 of your recently baked loaves and measure. 4' X 5' sounds pretty close, though.

ClimbHi
Pittsburgh, PA

thomaschacon's picture
thomaschacon (not verified)

I was rather wondering what a WFO was. Thank you, Google.

For posterity, WFO = Wood Fired Oven.