This is a great site! I only joined recently and have had very helpful advice already. And I do need more.
My wife and I have finally passed all the bureaucratic hurdles to bake and sell bread from our home. We're re-purposing a living room as our bakery and we thought we had all our ducks in a row; but the biggest one has just stepped out of line. The oven. We had been guided toward the purchase of a Blodgett Sho E full size convection oven for baking artisan bread, but today a Blodgett customer service rep strongly advised to avoid the Sho E and purchase their XR8 Hydrovection oven instead. $3k vs $11k - $13k. This doesn't work; so back the drawing board. Love to hear form anyone making really good crusty bread in moderate volume (8-16 loaves) in an affordable oven.