The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

hello from California!

Angledangle's picture
Angledangle

hello from California!

So after a long stint in a single wide trailer awaiting a massive remodel, I have finally arrived to my personally designed kitchen complete with 5x7ft  granite island, wolf double ovens, a warming drawerf that is also a proofer and an 8x12 ft walk in pantry! After stopping at the local restaurant supply to stock up on flour and what have you  I  hit the ground running and have been testing evety appliance.  So equiped with 3 proofers it was a logical progression of searches that ultimately led me here. Actually it was Dave Dahls 100% whole wheat recipe that damn near killed my kitchenaid professional 600 that lead me to Hobart n50 that lead me to a warning post about buying used here but either way I am here and this site is awesome.   I have had dreams of cob ovens in the past but life gets in the way. Hopefully between this site and the kuds getting  older I can reach my potential and get into some serious baking. If you have any experience on wolf e series I am all ears. Proofer advice is welcomed too! Temp? Humidity? If you are in the Sonora area and want to build a cob oven or just want to make some tasty grub.... Let me know!

dobie's picture
dobie

Hi Angledangle, and welcome

If I may suggest, take a deep breath and relax. It's all good here.

Sounds like you stepped into it big time. Your cob 'Wood Fired Oven' will come in time, no doubt.

Don't hesitate to 'preview' your posts for typo's and possible paragraphs, just for the ease of reading by potentially hundreds of members. You'll probably get better responses that way (know, none of us are perfect).

It's all good.

dobie

Maverick's picture
Maverick

Sounds like you have a nice setup. The temperature of the proofer will depend on what you are making. While cob ovens are great, you should enjoy being able to easily control the temperature of the oven. Have fun and happy baking.