The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any advice from Moffat Turbofan owners?

HappyBreadHouse's picture
HappyBreadHouse

Any advice from Moffat Turbofan owners?

Hello all....

Well, today was a big day.  My long awaited Moffat turbofan and proofer just arrived at my house (E32D5/P8M).  Unfortunately, my kitchen remodel is lagging so I do not have the electricity, water or even the floor ready for it.

This means I have a little time on my hands before I get to fire that new baby up -- very frustrating!

I know that the turbofan is used by a number of forum members here.  While I wait to use my new oven, i was hoping to get some advice from current members on how to best take advantage of it for bread baking. 

Any tips on fan speed, steam injection, rack configuration or anything else that might help get me started?

Thanks!

HappyBreadHouse's picture
HappyBreadHouse

Hello again....

Well, yesterday I made my first attempt to bake bread using my new oven/proofer.

So far, I think the oven works well.  I'll post more about this once I have experimented with it more.

My issue at this point is the proofer (Moffat P8M).  I followed the instructions in the manual, but found that it got far too hot (over 120 degrees F) (and wet).  My dough quickly over-proofed and my first bread baking test was unsatisfying.

Before I assume I have a faulty proofer, I want to rule out ignorance on my part.

Does anyone else have experience with a Moffat P8M (or P12)?

HappyBreadHouse's picture
HappyBreadHouse

Ok, so... oven... it is so.. SO... much better than I even hoped.  That oven is a dream.  Easy to control...  a pleasure to use... and it bakes so very evenly!  As a test, I loaded it full with full sheet pans full of cookies.  All of them cooked evenly with no hotspots.  No rotating pans.. nothing.   It is also great to look at... it was designed to be appropriate for customers to see, and it is.  The lights do a great job of illuminating the interior and the big window is right at eye height.

Regarding the proofer...  yes you can control both the tempurature and humidity.  I have had a hard time getting used to it, but I think I finally have the knack.

I've been wanting to try croissants in it.  If I get a chance to try, I'll post the results.  In the meantime, here is a pic of the proofer in action.

and the oven...

Bread in a Moffat Turbofan

 

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

hi there,

I'm considering buying this oven. Can you pls help me with some questions, since there's not a lot of reviews and answers for it.

Does work with tiles to simulate a deck oven? Can I load all the trays at the same time and still have a great bake?

thank beforehand for your help :)

HappyBreadHouse's picture
HappyBreadHouse

Sure... happy to answer questions.  It does work with tiles.  The oven I purchased came with 5 racks.  You can place tiles on the these.  I only use three racks, placing them on the bottom, middle and top racks.  This given me three decks with 6 inches of space on the bottom and middle and 4 inches at the top.

My usual bake is 4 bâtards on the bottom and middle racks (8 total), then I will bake baguettes or some other low-profile loaves on the top.

The bake is absolutely wonderful...  the steam injectioin is a dream.  The convection is very even.

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

 

Thank you for your help!

I did get the oven and I’m loving it =)

very easy to use. I’m still experimenting with quantity of breads, but the oven is fantastic.

thank you again =)))