The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Working with Commercial Convection Oven for the First Time and Other Tips

Evencrumb's picture
Evencrumb

Working with Commercial Convection Oven for the First Time and Other Tips

Hello,

I'm a home sourdough baker baking with dutch oven and a regular home oven. I mostly follow Tartine recipes.

For the first time, I'd like to bake 30+ loaves in a kitchen with industrial equipment (I rented the kitchen), including convection oven and mixer.

I have no idea how baking times work in commercial convection oven. If there is no steam tube, do I have to introduce the steam the same way I sometimes do at home, thetas, pouring water on a pan? Also, is the baking time different?

This is also going to be my first time using an industrial mixer. At home, I do everything by hand. Any tips on using the mixer?

Any other tips and useful info on the baking process will be extremely appreciated.

Thanks!

 

gingerbeard1981's picture
gingerbeard1981

Were you able to get an answer on this?  I am in basically the same situation and looking for tips.